Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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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 pureed chipotle pepper
  • 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. Rehydrate a chipotle chile in hot water till softened.  Puree chile with a small amount of soaking water.  Use 1 Tbsp for recipe.
  3. In a large bowl, toss together the carrots, parsnips, tomatoes, olive oil, chipotle, honey, and salt, to taste. Spread on a parchment-lined baking sheet. Roast for 20-25 minutes, or until the root veggies are tender.
  4. 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.
  5. 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.

Adapted from a recipe from joann-eatswellwithothers.com

Serving size: 1 large crostini