Vegetarian Recipes from Food & Wine
Vegetarian recipes from Food & Wine magazine that are so good, you won’t even miss the meat!
Pear, Parsnip & Fourme d’Ambert Tartines
Pears and parsnips create an unusual sweet-savory topping for open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.
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