Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto
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.
Yield: 6 large crostini or 12 small crostini
  • 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
  1. Heat oven to 450F.
  2. 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.
  3. 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.
  4. 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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 large crostini
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/honey-chipotle-roasted-parsnip-carrot-crostini-whipped-ricotta-pesto.html