Fresh Ricotta with Roasted Parsnips and Apple

Preheat the oven to 425 F. Arrange the parsnips and onion in a roasting pan or baking dish. Drizzle with the olive oil and sprinkle with salt and pepper. Shake the pan to coat everything evenly.

Roast the vegetables for 10 minutes, then remove pan from the oven. Shake the pan, and add the apple chunks on top of the partially roasted vegetables.

Put the pan back into the oven. Roast the apples with the vegetables until the parsnips are tender, about 10 minutes more.

To serve: Arrange the arugula, ricotta, roasted fruit and vegetables, and bread on a platter. Serve as an appetizer or light dinner!