Roasted Root Vegetable Crostini With Basil Pesto

More from this source
Food & Wine


Add a comment


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

You might also like

Festive Roasted Beet Crostini
Nourished Kitchen
Leek And Potato Soup W/ Parmesan Crostini
Veggie Num Num
Smashed Beet, Crispy Chickpea, And Mint Crostini
Sunday Suppers
Grilled Radish Crostini Recipe
Food Republic
Smoked Salmon Crostini
Real Simple
Pesto, Radish, And Sea Salt Crostini
Real Simple
Chicken Liver Pate' Crostini
La Tavola Marche
Spicy Salmon Skin Crostini Recipe
Food Republic
Beet Green And Goat Cheese Crostini
Love and Olive Oil
Balsamic Beet Greens & Goat Cheese Crostini Recipe
White On Rice Couple