Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10

For a simple, sophisticated hors d'oeuvre, Fabio Trabocchi tops crisp toasts with a bright basil pesto, caramelized Jerusalem artichokes and parsnips and warm Fontina, a cow's-milk cheese from Italy's Valle d'Aosta region that melts beautifully.    Chef Holiday Recipes Made Easy More Crostini and Bruschetta Recipes  

How to Make It

Step 1    

Preheat the oven to 400°. In a food processor, combine the pine nuts with the Parmigiano-Reggiano, Pecorino Romano, smashed garlic clove and 3/4 cup of the olive oil and pulse until smooth. Add the basil and pulse until finely chopped. Season the pesto with salt and pepper.

Step 2    

In a roasting pan, toss the Jerusalem artichokes with the parsnips, thyme sprigs, garlic head and the remaining 1/4 cup of olive oil. Season with salt and pepper. Roast the vegetables for 45 minutes, stirring occasionally, until tender and golden. Discard the garlic and thyme; stir in the vinegar.

Step 3    

Meanwhile, arrange the bread slices on a large baking sheet and toast in the oven until lightly browned, about 8 minutes. Spread the almonds in a pie plate and toast until golden, about 5 minutes.

Step 4    

Preheat the broiler and position a rack 6 inches from the heat. Spread each toast with a rounded tablespoon of the pesto. Top with the roasted vegetables and Fontina. Broil for about 1 minute, until the cheese is just melted. Sprinkle with the toasted almonds and serve right away.

Make Ahead

The roasted root vegetables and basil pesto can be refrigerated separately, covered, overnight.

You May Like