Photo: Chilean Fresh Fruit Association

From: Chef Julianne Jones, Vergennes Laundry, Vergennes, VT. Yield: 24 servings.

3 ½ lb. parsnips, thinly sliced vertically
½ cup extra virgin olive oil
to taste, salt
to taste, freshly ground black pepper
24 1” slices pain au levain or another rustic loaf of bread
1½ cups crème fraiche
12 ripe pears, cored and thinly sliced
as needed, strong blue cheese

Preheat oven to 400°F. Toss parsnip slices with oil and season with salt and pepper. Place slices on 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 Tbsp. crème fraiche. Arrange about ½ pear evenly over the bread. Top with parsnip slices and cheese. Season with salt and pepper. Broil the tartine until cheese begins to bubble, about 4 to 5 minutes. Serve immediately.