Roasted Root Vegetable Crostini With Basil Pesto

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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

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