Parsnip Fondue Crostini with Grapefruit Powder & Candied Orange

Pairs perfectly with our 2023 Rose of Pinot Noir

Parsnip crostini on a board paired with Rosé


  • Baguette – 1
  • Olive oil, salt, and pepper
  • Parsnips – 1 lb
  • Asiago Cheese – 4 oz
  • Emmental Cheese – 4 oz
  • Butter – 2 Tbsp
  • Cara Cara Oranges, or similar – 2
  • Granulated sugar – 2 cups
  • Water – 1.5 cups
  • Corn Syrup (optional) – ½ cup
  • Pink Grapefruits – 2 -OR- freeze-dried grapefruit powder- 1 package


Heat oven to broil
Medium saucepan
Heat safe mixing spoon
Food Dehydrator
Blender or Coffee Mill
Bread knife
Sharp knife for slicing fruit

Slice the oranges into even rounds about 1/8 in thick, discarding the poles comprised of pith only. In a saucepan, boil the water and sugar together, adding the corn syrup (optional) once the sugar is dissolved. Add the sliced oranges and simmer for 10 minutes. Allow the slices to cool in the pan at room temperature before transferring them to a storage container and placing in the refrigerator. Slice the rounds into wedges.
The orange slices can be kept for up to 2 weeks.

Grapefruit Powder
Slice grapefruit as thinly as possible. If you have a dehydrator(ideal), arrange the slices on trays and run unit at 118 degrees until the grapefruit is entirely dehydrated approximately 12 or more hours. If using an oven, use the lowest available setting to bake. Once the slices are dehydrated and cold, grind to a fine powder using a blender or coffee mill.

Parsnip Fondue
Peel and slice the parsnips into even thickness slices. Add them to a saucepan and cover with two inches of salted water. Bring to a simmer until fork tender (about 20 minutes, size dependent). Drain the reserved liquid. Place the hot parsnips into a blender. Add butter, and puree until smooth. Add cheeses and blend, adding splashes of the reserved cooking liquid as needed to create a smooth texture.

Cut the baguette into ½ inch slices and arrange them into a single layer on a baking sheet. Drizzle with olive oil and lightly season with flakey salt. Toast in a 350-degree F oven for about 8 minutes, or until they have just started to take on color.
Place a generous dollop of fondue on the baguette slices. Place them back into the oven on the broiler setting until a crust has just begun to form. Remove from the oven.

Dust the baguette slices with grapefruit powder and garnish with wedges of candied orange. Enjoy with a glass of Rose!