Shadow's Delight: Roasted Parsnip and Gruyère

This crostini captures the essence of a cozy winter burrow with sweet, earthy roasted parsnips. A blanket of melted Gruyère cheese adds a nutty, savory depth, perfectly balanced by the crunch of candied walnuts. It's a sophisticated appetizer, perfect for predicting six more weeks of deliciousness.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2-inch thick rounds
medium parsnips, peeled and diced small
tablespoons olive oil
1/2 teaspoon fresh thyme leaves
oz Gruyère cheese, shredded
1/4 cup walnuts, roughly chopped
tablespoon maple syrup
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Toss the diced parsnips with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15 minutes
minutes until tender and slightly caramelized.
While the parsnips roast, brush both sides of the baguette slices with the remaining olive oil and toast them in the oven for 5 minutes
minutes until lightly golden and crisp.
In a small non
stick pan, combine the chopped walnuts and maple syrup over medium heat. Cook for 2 minutes
minutes, stirring constantly, until the syrup thickens and coats the nuts. Remove from heat and set aside.
Top each toasted crostini with a spoonful of the roasted parsnips, followed by a generous sprinkle of the shredded Gruyère cheese.
Return the assembled crostini to the oven and broil for 1 minutes
minutes, watching carefully, until the cheese is melted and bubbly. Garnish with the candied walnuts before serving.

Chef's Tip & Pairing

For a perfect winter pairing, serve this rich, nutty crostini with a dry, crisp white wine like a Sancerre or a medium-bodied, slightly oaked Chardonnay.

From the Tini Crostini Collection