Roasted Root Vegetable Crostini with Basil Pesto

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!