Pear-Parsnip Tartine Recipe from Chef Julianne Jones | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 6 medium parsnips, thinly sliced vertically
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Four 1-inch slices pain au levain or another rustic loaf of bread
  • 4 tablespoons crème fraîche
  • 2 Bosc pears, core removed and flesh thinly sliced vertically
  • Fourme d'Ambert or another strong blue cheese
Directions
  1. Preheat the oven to 400°. In a medium bowl, toss the parsnip slices with the olive oil and season with salt and pepper. Place the slices on a baking sheet and roast until just golden, about 25 minutes.
  2. Preheat the broiler. Arrange the bread on another baking sheet. Spread a tablespoon of crème fraîche on each piece of bread and arrange the pears evenly over the four pieces of bread. Top with the roasted parsnips and the Fourme d'Ambert. Season with salt and pepper, place under the broiler and cook until the cheese begins to bubble, 4 to 5 minutes. Serve immediately.