Roasted Root Vegetable Crostini with Basil Pesto Recipe

Name: Roasted Root Vegetable Crostini with Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons pine nuts; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons freshly grated Pecorino Romano cheese; 1 garlic clove, smashed, plus 1 head garlic, halved crosswise; 1 cup extra-virgin olive oil; 4 cups basil leaves; Salt and freshly ground pepper; 3/4 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice; 3/4 pound parsnips, peeled and cut into 1/2-inch dice (2 cups); 2 thyme sprigs; 2 tablespoons aged balsamic vinegar; Ten 1/2-inch-thick slices of rustic white bread; 1/4 cup sliced almonds; 1/2 pound imported Fontina cheese, thinly sliced

Servings: persons

1/4 cup plus 2 tablespoons pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons freshly grated Pecorino Romano cheese
1 garlic clove, smashed, plus 1 head garlic, halved crosswise
1 cup extra-virgin olive oil
4 cups basil leaves
Salt and freshly ground pepper
3/4 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
3/4 pound parsnips, peeled and cut into 1/2-inch dice (2 cups)
2 thyme sprigs
2 tablespoons aged balsamic vinegar
Ten 1/2-inch-thick slices of rustic white bread
1/4 cup sliced almonds
1/2 pound imported Fontina cheese, thinly sliced

1
Preheat the oven to 400.
2
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.
3
Add the basil and pulse until finely chopped.
4
Season the pesto with salt and pepper.
5
In a roasting pan, toss the Jerusalem artichokes with the parsnips, thyme sprigs, garlic head and the remaining 1/4 cup of olive oil.
6
Season with salt and pepper.
7
Roast the vegetables for 45 minutes, stirring occasionally, until tender and golden.
8
Discard the garlic and thyme; stir in the vinegar.
9
Meanwhile, arrange the bread slices on a large baking sheet and toast in the oven until lightly browned, about 8 minutes.
10
Spread the almonds in a pie plate and toast until golden, about 5 minutes.
11
Preheat the broiler and position a rack 6 inches from the heat.
12
Spread each toast with a rounded tablespoon of the pesto.
13
Top with the roasted vegetables and Fontina.
14
Broil for about 1 minute, until the cheese is just melted.
15
Sprinkle with the toasted almonds and serve right away.

1127

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons pine nuts, 1/4 cup freshly grated Parmigiano-Reggiano cheese, 3 tablespoons freshly grated Pecorino Romano cheese, 1 garlic clove, smashed, plus 1 head garlic, halved crosswise, and more.

Yes, Roasted Root Vegetable Crostini with Basil Pesto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetable Crostini with Basil Pesto

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