Parsnip and Parmesan Bruschetta with Arugula

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.

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)

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

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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.

Course Appetizer

Cuisine Modern Australian

Prep Time 10 minutes

Cook Time 25 minutes

Assembly time 9 minutes

Total Time 35 minutes

Servings 24

Calories 62 kcal

Author Claire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

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

US Customary - Metric

Instructions

For the bruschetta

1. Cut the garlic cloves in half and set aside.
2. Cut the french stick into 24 x 1/3" slices
3. 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.
4. As you remove the bread from the grill pan, rub each slice with the cut end of a garlic clove.
5. Once cooled place in an airtight container until needed.

For the Parsnip Spread

1. 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.
2. 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.
3. Add in the water and cook over a medium heat for 20-25 minutes until the parsnip has softened.
4. 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.
5. Check your seasoning.
6. Allow to cool, then use on the bruschetta, or refrigerate until needed (up to 2 days)

To serve

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

Recipe 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 Facts

Parsnip and Parmesan Bruschetta with Arugula

Amount Per Serving

Calories 62 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 3mg 1%

Sodium 45mg 2%

Potassium 127mg 4%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Vitamin A 1.3%

Vitamin C 6.9%

Calcium 3.8%

Iron 1.3%

* Percent Daily Values are based on a 2000 calorie diet.

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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