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Home > Meal Type > Appetizers and Starters > Parsnip and Parmesan Bruschetta with Arugula

Parsnip and Parmesan Bruschetta with Arugula

Updated: Dec 21st 2018 • Published: Mar 26th 2018 • 66 Comments

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This Parsnip and Parmesan Bruschetta with Arugula takes the earthy underused parsnip and turns it into something elegant and totally delicious. Perfect as a party nibble or an appetizer before a big holiday meal; this bruschetta is delicious and easy to prepare in advance.  Recipe by Sprinkles and Sprouts | Delicious Food For Easy Entertaining #appetizer #parsnipappetizer #canape #bruschetta #springrecipe #parsniprecipe

These Parsnip and Parmesan Bruschetta with Arugula are an easy party appetizer. They are so simple to make and are perfect for entertaining as they are easy to make ahead! The parsnip are non traditional toppings, but they are perfect if you are looking for non-summer party ideas. Serve them at a finger foods party or as a delicious appetizer before a meal.

The parsnip bruschetta, with a leaf of arugula and a shaving of parmesan. On a wooden board.

This Parsnip and Parmesan Bruschetta with Arugula takes the earthy underused parsnip and turns it into something elegant and totally delicious. Perfect as a party nibble or an appetizer before a big holiday meal; this bruschetta is delicious and easy to prepare in advance.

Plus as winter fades away and spring appears you’ll find lots of end of season parsnips in the shops. Or if you are down under and embracing fall, parsnip have just started hitting the shops.

Parsnip on a bruschetta???

It sounds a little strange but it works so very well! The parsnip is cooked gently with butter and a splash of water. This creates a creamy spread that is earthy, sweet and delicious. Paired with the salty parmesan and peppery arugula it is a great flavor combo!

How do you prepare a parsnip?

The parsnips need to be topped and tailed and then peeled. If you have very large parsnips you may need to remove the very woody centre.
To do this cut the parsnip in half length ways and then cut into quarters lengthways. Use your life to cut the triangular woody middle away.

For this recipe they parsnip is then cut into chunks and cooked slowly with butter. But you can boil, steam or roast your parsnips. (ROASTED PARSNIP IS AMAZING!!!! Try using parsnips in place of my rutabaga in this roasted rutabaga recipe.)

Can bruschetta be made the day before?

YES!!! You can make the elements for these parsnip and parmesan bruschetta the day before, then when you are wanting to serve, just assemble them.
I wouldn’t recommend assembling them in advance as the toast will go soggy.
But you can toast up the bread, make the parsnip spread and shave the parmesan up to 2 days before. Then just store in airtight containers until your party/dinner. The spread and parmesan need to be kept in the fridge, but the bread is best kept at room temperature. (a pantry or dry cupboard)

Wooden table with a wooden serving board set with parsnip and parmesan bruschetta.

What wine to serve with Bruschetta

  • Prosecco
  • Pinot Noir
  • Dry Riesling

All work well with the creamy earthy parsnip.

Enjoy x

For other easy party nibbles or appetizers check out:

3 Easy Smoked Salmon Appetizers | Cauliflower Cheese Chicken Fritters | Hot and Spicy Chicken Skewers | Smoked Fish and Sweetcorn Tartlets| Citrus and Herb Marinated Olives| Roasted Fennel, Salami, and Ricotta Crostini


Why not pin these Parsnip and Parmesan Bruschetta for later. Pin it here

This Parsnip and Parmesan Bruschetta with Arugula takes the earthy underused parsnip and turns it into something elegant and totally delicious. Perfect as a party nibble or an appetizer before a big holiday meal; this bruschetta is delicious and easy to prepare in advance.
Print Recipe
4.91 from 31 votes

Parsnip and Parmesan Bruschetta with Arugula

This Parsnip and Parmesan Bruschetta with Arugula takes the earthy underused parsnip and turns it into something elegant and totally delicious. Perfect as a party nibble or an appetizer before a big holiday meal; this bruschetta is delicious and easy to prepare in advance.
Prep Time10 mins
Cook Time25 mins
Assembly time9 mins
Total Time35 mins
Course: Appetizer
Cuisine: Modern Australian
Servings: 24
Calories: 62kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary - Grams

For the bruschetta

  • 3 garlic cloves
  • 1 french stick

For the Parsnip Spread

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 5 large parsnips
  • 2 tbsp water
  • 3 tbsp Extra Virgin Olive Oil
  • salt and pepper

To Serve

  • 1 cup baby arugula leaves
  • 1/2 cup parmesan (shaved)
  • Extra Virgin Olive Oil
  • Black pepper

Instructions

For the bruschetta

  • Cut the garlic cloves in half and set aside.
  • Cut the french stick into 24 x 1/3" slices
  • Heat a dry grill pan over a medium heat and then toast the bread for about 2 minutes on each side until golden and crisp.
  • As you remove the bread from the grill pan, rub each slice with the cut end of a garlic clove.
  • Once cooled place in an airtight container until needed.

For the Parsnip Spread

  • Top and tail the parsnips then peel them and cut them in half lengthways. if they have very white woody centre, remove this then cut the parsnip into 1/2 inch cubes.
  • Heat the butter and olive oil in a large pan, add the parsnips and one of the used garlic cloves, season generously with salt and pepper.
  • Add in the water and cook over a medium heat for 20-25 minutes until the parsnip has softened.
  • Remove from the parsnip from the heat and add it to a food processor along with the extra virgin olive oil. Puree to a smooth spread.
  • Check your seasoning.
  • Allow to cool, then use on the bruschetta, or refrigerate until needed (up to 2 days)

To serve

  • Spread the toast with a little of the parsnip spread. Add a couple of arugula leaves and then shaved parmesan.
  • Drizzle with extra virgin olive oil and season with black pepper.

Notes

The toasts can be made in advance. Just store in an airtight container, in a dry dark place.
The parsnip spread can be made in advance. Allow to cool and then refrigerate for up to 2 days. Bring back to room temperature before serving.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 45mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 5.7mg | Calcium: 38mg | Iron: 0.2mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

close up on the bruschetta, showing the creamy parsnip spread and the olive oil dressed arugula.

Parsnip and Parmesan Bruschetta with Arugula Anecdote
(aka my recipe ramble for those who love the waffle)

Parsnip and parmesan is such a great combination, roasted parsnip, sprinkled with black pepper and then finished with grated parmesan….lush and perfect for a roast chicken dinner. BUT!!!!!
On the day I came up with these I wanted a finger food, something I could hand around to my girlfriends as we drank prosecco and caught up on what felt like weeks of gossip.
They disappeared pretty quickly and I have been handing out the recipe ever since 😀

I wasn’t always a fan of parsnip….my dad tells a story about a dinner he took me too where I complained that my ‘fries were stone cold and didn’t taste like nice fries anyway’…..oh the embarrassment of children!


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Filed Under: All Recipes, Appetizers and Starters, New Year, Party Snacks

Reader Interactions

Comments

  1. George says

    Apr 11th 2018 at 9:21 pm

    4 stars
    Nice recipe! Something a bit different, but still familiar. Thanks for sharing. Keep it up

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:04 am

      Thank you George, I like to think of it as crowd pleasing but with an edge 😀

      Reply
  2. Scarlet says

    Apr 8th 2018 at 5:24 am

    Well, I never would have thought of that combination but it looks so good! I have to try it. I love bruschetta.

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:08 am

      It is a bit different but it just works so well. Especially when tomatoes aren’t in season 😀

      Reply
  3. Christine says

    Apr 3rd 2018 at 12:25 am

    5 stars
    I’ve been craving a good bruschetta recipe lately! This looks like it would hit the spot. Love the combination of parsnip and parmesan!

    Reply
    • Claire McEwen says

      Apr 5th 2018 at 10:43 am

      Thank you Christine, it is a bit unusual but a lovely combo.

      Reply
  4. Jyothi says

    Apr 2nd 2018 at 3:12 pm

    5 stars
    I could have never thought of using parsnip on bruschetta. But it’s sounds absolutely perfect on bruschetta with salted parmesan. it’s great meat alternative

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:12 am

      It is a great meat free appetizer 😀
      thank you for stopping by

      Reply
  5. Veronika's Kitchen says

    Apr 2nd 2018 at 4:37 am

    5 stars
    I love new creative ideas for appetizers to surprise guests) This is a perfect idea for the spring and summer time!

    Reply
    • Claire McEwen says

      Apr 5th 2018 at 10:45 am

      It is perfect for company as people are always amazed by the unusual yet delicious combo 😀

      Reply
  6. Karyl Henry says

    Apr 2nd 2018 at 1:04 am

    5 stars
    I love all kinds of bruschetta! I’ve never had parsnips before, but I see them all the time in the grocery store. I need to take a jump and try this bruschetta recipe out

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 8:11 am

      It is delish Karyl, definitely worth buying a parsnip for 😀

      Reply
  7. Carrie | Clean Eating Kitchen says

    Mar 30th 2018 at 9:25 pm

    5 stars
    Wow, I just love the flavors you have paired together here! I love parsnips in all forms, so will definitely give these a go!

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 10:11 am

      It really is a delicious recipe. I hope you love it! 😀

      Reply
  8. Analida @ ethnicspoon.com says

    Mar 30th 2018 at 8:10 pm

    5 stars
    I usually just steam parsnips and that is pretty boring. I need to try your recipe at my next tapas party! Thanks for sharing.

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 10:13 am

      I really think you will love it Analida 😀

      Reply
  9. Dominique | Perchance to Cook says

    Mar 29th 2018 at 11:40 pm

    I love the uniqueness of the flavors here. And that parmesan is making my mouth water. This would be so great to bring as an appetizer to a party!

    Reply
    • Claire McEwen says

      Apr 18th 2018 at 10:17 am

      It is perfect for a party, just a little bit different but soooo delicious!

      Reply
  10. Jessica Robinson says

    Mar 29th 2018 at 4:48 am

    5 stars
    Oh my goodness yum! Love bruschetta and this one looks amazing! I’m going to drizzle with a little balsamic honey reduction. Loving that you used Parsnip in this amazing appetizer.

    Reply
    • Claire McEwen says

      Mar 29th 2018 at 12:25 pm

      Some balsamic honey sounds a delicious addition!

      Reply
  11. Sharon says

    Mar 29th 2018 at 1:18 am

    5 stars
    Arugula is one of my favorite greens and it sounds like the perfect topping with Parmesan for this bruschetta. Add the parsnip spread and you have a Winner of an appetizer.

    Reply
    • Claire McEwen says

      Apr 23rd 2018 at 12:22 pm

      It really is a great and a little unusual appetizer. Hope you love it 😀

      Reply
  12. Jeanette says

    Mar 28th 2018 at 6:50 pm

    5 stars
    They look amazing and they sounds sooo good 🙂

    Reply
    • Claire McEwen says

      May 12th 2018 at 12:00 am

      Thank you Jeanette

      Reply
  13. Chichi says

    Mar 28th 2018 at 2:12 pm

    5 stars
    I haven’t tried this before. But I love the sound of it. It must be YUM. Adding it to my recipe box for later.

    Reply
    • Claire McEwen says

      May 12th 2018 at 12:01 am

      It is unusual but soooo yummy 😀

      Reply
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Claire | Sprinkles and Sprouts

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