3 ½ pounds parsnips, thinly sliced vertically
½ cup extra-virgin olive oil
Freshly ground black pepper
24 (1-inch) slices pain au levain or another rustic loaf
1 ½ cups crème fraîche
12 ripe Chilean pears, cored and thinly sliced
Fourme d’Ambert or another strong blue cheese
- Preheat the oven to 400°F.
- Toss the parsnip slices with the oil and season with salt and pepper. Place the slices on a baking sheet and roast until just golden, about 25 minutes.
- For each serving, to order: Arrange 1 slice of bread on a baking sheet and spread it with 1 tablespoon crème fraîche. Arrange about ½ pear evenly over the bread. Top with parsnip slices and cheese. Season with salt and pepper. Broil the tartine until the cheese begins to bubble, 4 to 5 minutes. Serve immediately.
Recipe provided by Chilean Fresh Fruit Association