The perfect party appetizers or fall dinner, these honey chipotle-roasted parsnip and carrot crostini with whipped ricotta and pesto are full of rich, seasonal flavors with the perfect amount of creamy indulgence.
Did you know that we currently live in a world in which people willingly pay four dollars for toast?
TOAST. Like, bread and butter. Sometimes a drizzle of cinnamon sugar if we’re feeling like wild women.
And I need to have it.
I mean, it must be better than sex, right? I can’t think of any other reasonable explanation.
This got me thinking that if someone could charge four dollars for a schmear on a slice of carbs (okay, REALLY GOOD carbs, but still), I could totally charge eight dollars for this whipped ricotta spicy sweet roasted parsnip, tomato, and pesto mess. Easy.
The whipped ricotta is a fairly close approximation of the nectar of the gods, while the roasted roots are pretty much a fall flavor explosion. The pesto is a dose of brightness and a breath of fresh air. All selling points.
Feel free to make them as extra large toasts for dinner or small half toasts for appetizers.
And save that eight dollars for a rainy day.
- 7 medium carrots, peeled and cut into ½-inch dice
- 1 lb parsnips, peeled and cut into ½-inch dice
- 1 pint cherry tomatoes
- 4 tbsp olive oil
- 1 tbsp adobo sauce
- 1 tbsp honey
- salt and black pepper, to taste
- 16 oz ricotta
- ¼ cup pesto
- 1 loaf ciabatta bread, sliced
- Heat oven to 450F.
- In a large bowl, toss together the carrots, parsnips, tomatoes, olive oil, adobo sauce, honey, and salt, to taste. Spread on a parchment-lined baking sheet. Roast for 20-25 minutes, or until the root veggies are tender.
- Meanwhile, put the ricotta in the bowl of a food processor and process until light and creamy. Season to taste with salt and black pepper and process again.
- Spread a layer of ricotta on each of the bread slices (depending on their size, 1-2 large slices per person for dinner, 1-2 half slices per person for appetizers). Top with the roasted veggies and a few dollops of pesto.
For more crostini inspiration, check out these:
From Around the Web:
Parmesan Brussels Sprouts Crostini from How Sweet Eats
Brie and Mango Pepper Jelly Crostini from For the Love of Cooking
Smoky Lemony Chickpea Crostini from The Yellow House
Melted Leeks and Ricotta Tartine from Not Without Salt
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Crostini from Blogging Over Thyme