Roasted Root Vegetable Crostini with Basil Pesto

Ingredients

• 1/4 cup plus 2 tablespoons pine nuts
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons freshly grated Pecorino Romano cheese
• 1 garlic clove, smashed, plus 1 head garlic, halved crosswise
• 1 cup extra-virgin olive oil
• 4 cups basil leaves
• Salt and freshly ground pepper
• 3/4 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
• 3/4 pound parsnips, peeled and cut into 1/2-inch dice (2 cups)
• 2 thyme sprigs
• 2 tablespoons aged balsamic vinegar
• Ten 1/2-inch-thick slices of rustic white bread
• 1/4 cup sliced almonds
• 1/2 pound imported Fontina cheese, thinly sliced

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