Root Veggie Tartine Recipe

Ingredients (makes two tartines):

2 thick (3/4”) slices PQB Honey Oat Porridge Bread

1 parsnip

2-3 small to medium sized sunchokes

4 oz taleggio

1/4C fried shallots

1T apple saba

1/4C toasted hazlenuts, crushed

Olive oil, as needed

Salt as needed

Pepper as needed

Method:

Preheat an oven to 375. Peel the parsnip and clean the sunchokes, cut both into large marble sized

pieces. Toss in olive oil, salt and pepper. Roast the vegetables in the oven for 15-20 minutes or until

golden brown and beginning to soften. Cut the bread into ¾” slices, place the bread on a parchment

lined sheet tray. Cut the taleggio into pieces. Put the cheese on the bread, then drizzle with more olive

oil. Spread the veggies out on the bread. Bake at 375 for another 15 minutes or until the bread is crisp

and the cheese has melted. Remove from the oven. Top with toasted crushed hazelnuts, a drizzle of

apple saba and crispy shallots. Serve warm.