Roasted Root Vegetable Crostini with Basil Pesto
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 EasyMore Crostini and Bruschetta Recipes
December 2008