Pear, Parsnip & Fourme D’Ambert Tartines

• 2 (medium) parsnips, thinly shaved lengthwise on a mandoline or with a vegetable peeler
• 1 tablespoon extra-virgin olive oil
• Salt
• Freshly ground pepper
• 4 slices (3/4-inch-thick) sourdough bread or eight 3/4-inch-thick slices of baguette, cut on the diagonal
• 1/4 cup creme fraiche
• 1 Bosc pear, halved, cored and thinly sliced lengthwise
• 4 ounces Fourme d'Ambert, rind removed and cheese thinly sliced

1. Preheat the oven to 350u0b0. On a rimmed baking sheet, toss the shaved parsnips with the extra-virgin olive oil and season with salt and pepper. Roast for about 20 minutes, tossing once, until the parsnips are tender and starting to crisp around the edges. Let the parsnips cool slightly.
2. Preheat the broiler. Arrange the sourdough bread slices on a medium baking sheet. Spread equal amounts of the creme fraiche on each bread slice, then top with the pear slices, roasted parsnips and cheese. Season the
3. with salt and pepper. Broil the
4. 8 inches from the heat for about 3 minutes, until the cheese is melted. Serve the
5. hot.

parsnips, extravirgin olive oil, salt, freshly ground pepper, bread, crueme fraueeche, pear, fourme dambert

Taken from www.myrecipes.com/recipe/parsnip-fourme-dambert-tartines (may not work)