• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Appetizers and Starters

    Parsnip and Parmesan Bruschetta with Arugula

    Updated: Dec 21st 2018 โ€ข Published: Mar 26th 2018 โ€ข 66 Comments

    Jump to Recipe SaveSaved!
    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.ย  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 easyย 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 |ย Cauliflower Cheese Chicken Fritters | Hot andย Spicy Chicken Skewers |ย Smoked Fish and Sweetcorn Tartlets|ย Citrus and Herb Marinated Olives| Roasted Fennel, Salami, and Ricotta Crostini


    Why not pin theseย 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 | Sprinkle 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)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams

    For the bruschetta

    • 3 garlic cloves
    • 1 french stick

    For the Parsnip Spread

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

    To Serve

    • 1 cup baby arugula leaves
    • ยฝ 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 โ…“" 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 ยฝ 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 Arugulaย 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 ๐Ÿ˜€

    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!


    If you loveย food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Parsnip and Parmesan Bruschetta with Arugula.
    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
    Subscribe today ๐Ÿ™‚

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    book_ad

    Also find me on:
    Facebookย |ย Instagramย |ย Twitter.
    Let's share the food love and make the world a tastier placeย ๐Ÿ™‚

    More Appetizers and Starters

    • close up on a single half of deviled egg
      Deviled Eggs with Fried Capers
    • close up on Salmon Crudo with capers and dill
      Salmon Crudo
    • close up on the chopped tomatoes on top of crust bruschetta
      Italian Bruschetta Al Pomodoro
    • close up on cajun butter being drizzled over cooked shrimp
      Easy Cajun Butter Shrimp

    Reader Interactions

    Comments

    1. George says

      April 11, 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

        April 18, 2018 at 8:04 am

        Thank you George, I like to think of it as crowd pleasing but with an edge ๐Ÿ˜€

        Reply
    2. Scarlet says

      April 08, 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

        April 18, 2018 at 8:08 am

        It is a bit different but it just works so well. Especially when tomatoes aren't in season ๐Ÿ˜€

        Reply
    3. Christine says

      April 03, 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

        April 05, 2018 at 10:43 am

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

        Reply
    4. Jyothi says

      April 02, 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

        April 18, 2018 at 8:12 am

        It is a great meat free appetizer ๐Ÿ˜€
        thank you for stopping by

        Reply
    5. Veronika's Kitchen says

      April 02, 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

        April 05, 2018 at 10:45 am

        It is perfect for company as people are always amazed by the unusual yet delicious combo ๐Ÿ˜€

        Reply
    6. Karyl Henry says

      April 02, 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

        April 18, 2018 at 8:11 am

        It is delish Karyl, definitely worth buying a parsnip for ๐Ÿ˜€

        Reply
    7. Carrie | Clean Eating Kitchen says

      March 30, 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

        April 18, 2018 at 10:11 am

        It really is a delicious recipe. I hope you love it! ๐Ÿ˜€

        Reply
    8. Analida @ ethnicspoon.com says

      March 30, 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

        April 18, 2018 at 10:13 am

        I really think you will love it Analida ๐Ÿ˜€

        Reply
    9. Dominique | Perchance to Cook says

      March 29, 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

        April 18, 2018 at 10:17 am

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

        Reply
    10. Jessica Robinson says

      March 29, 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

        March 29, 2018 at 12:25 pm

        Some balsamic honey sounds a delicious addition!

        Reply
    11. Sharon says

      March 29, 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

        April 23, 2018 at 12:22 pm

        It really is a great and a little unusual appetizer. Hope you love it ๐Ÿ˜€

        Reply
    12. Jeanette says

      March 28, 2018 at 6:50 pm

      5 stars
      They look amazing and they sounds sooo good ๐Ÿ™‚

      Reply
      • Claire McEwen says

        May 12, 2018 at 12:00 am

        Thank you Jeanette

        Reply
    13. Chichi says

      March 28, 2018 at 2:12 pm

      5 stars
      I havenโ€™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 12, 2018 at 12:01 am

        It is unusual but soooo yummy ๐Ÿ˜€

        Reply
    14. Sonal says

      March 28, 2018 at 9:16 am

      5 stars
      This is such a fabulous meatless appetizer. I could have never thought of parsnips being used in this unique way. Amazing! ?

      Reply
      • Claire McEwen says

        March 28, 2018 at 9:29 am

        Thank you Sonal, I love the flavours in this dish ๐Ÿ˜€

        Reply
    15. Elaine @ Dishes Delish says

      March 28, 2018 at 3:19 am

      5 stars
      I would never have thought to use parsnips on bruschetta but holy moly does it sound delicious!! I love that you can make most of it ahead of time. That will make it so much easier to complete right before serving this delicious appetizer!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:36 am

        Thank you Elaine, it really is a great combo, especially at this time of year when parsnips are so easily available.

        Reply
    16. Kate says

      March 28, 2018 at 12:15 am

      What a different fun way to make bruschetta! I love parsnips, but aside from roasting them and putting them in soups, I haven't done too much with them. I love this idea!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:41 am

        I do hope you give it a go Kate, it is a little alternative but sooooo good ๐Ÿ˜€

        Reply
    17. Dana DeVolk says

      March 27, 2018 at 10:26 pm

      5 stars
      YUM, I have never seen a bruschetta like this. I will definitely try this out though, it looks so yummy!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:37 am

        Thank you Dana, it is one of our favourite bruschetta ๐Ÿ˜€

        Reply
    18. Julia says

      March 27, 2018 at 9:35 pm

      5 stars
      I am a huge fan of appetizers and can eat them instead of a dinner :)! Love these bruschetta bites and can't wait to try them!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:38 am

        ME TOO JULIA!!!!!!!!!!
        I love having a platter of appetizers for dinner.
        Hope you enjoy these parsnip appetizers ๐Ÿ˜€

        Reply
    19. Becca @ Amuse Your Bouche says

      March 27, 2018 at 9:20 pm

      Oooh these look delicious! I would never have thought of using parsnip for something like this.

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:41 am

        Thank you Becca, it is a bit different but I think it works so well ๐Ÿ˜€

        Reply
    20. Jemma says

      March 27, 2018 at 9:11 pm

      5 stars
      I love parsnips, but i've never tried them like these before. Bookmarking for later!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:40 am

        It is a bit different but it does work so well ๐Ÿ˜€
        Hope you love them

        Reply
    21. Gloria @ Homemade & Yummy says

      March 27, 2018 at 9:08 pm

      5 stars
      Well first I am a BREAD fanatic. What a unique way to use parsnip. I have never tried it this way. Perfect little party appetizer for any gathering.

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:40 am

        Bread is just the best isn't it!!!
        I hope you give them a go soon ๐Ÿ˜€

        Reply
    22. Chrissy says

      March 27, 2018 at 8:33 pm

      5 stars
      This is such a sophisticated yet easy-to-make appetizer for a party! I have only ever really roasted parsnips so I would have never thought to put them on bruschetta. Yum!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:39 am

        Oh thank you so much Chrissy, that is exactly what my page is about, entertaining with an edge of sophistication but without any stress ๐Ÿ˜€
        Loving your comment x

        Reply
    23. Amanda says

      March 27, 2018 at 8:05 pm

      5 stars
      I've only ever used parsnips in a stews, but this has opened my eyes! I love these flavors!!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:38 am

        Oh I do hope you try them soon Amanda ๐Ÿ˜€

        Reply
    24. Meredith says

      March 27, 2018 at 8:05 pm

      5 stars
      Roasted parsnips are so delicious... I am sure these bruschetta are out of this world! I am pinning to try them at our next get-together. Thank you!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:39 am

        I hope your guests love them Meredith ๐Ÿ˜€

        Reply
    25. Claudia Lamascolo says

      March 27, 2018 at 7:24 pm

      5 stars
      I could eat arugula everyday I love it these would be devoured in a second in my home I really need to make them!

      Reply
      • Claire McEwen says

        March 28, 2018 at 8:39 am

        Thank you Claudia, they definitely don't last long in our house ๐Ÿ˜€

        Reply
    26. Tamara Andersen says

      March 27, 2018 at 12:51 am

      5 stars
      I love this appetizer Claire! I have parsnips in my refrigerator bin at the moment, but tend to limit their use to stews and roasted veggies. I can imagine their flavor is lovely on bruschetta (especially with the peppery bite of arugula). Pinning!

      Reply
      • Claire McEwen says

        March 27, 2018 at 9:47 am

        I think a lot of people do the same Tamara. But they are so sweet and earthy they are delish as a spread ๐Ÿ˜€

        Reply
    27. Liz says

      March 27, 2018 at 12:08 am

      5 stars
      What an unusual topping! But I love the sweetness of parsnips and pairing with Parm sounds delish!

      Reply
      • Claire McEwen says

        March 27, 2018 at 9:46 am

        It is just a bit different isn't it. But like you spotted the flavors are a great combo and work so well! ๐Ÿ˜€

        Reply
    28. Amy | The Cook Report says

      March 26, 2018 at 8:30 pm

      5 stars
      What a great twist on a classic recipe!

      Reply
      • Claire McEwen says

        March 27, 2018 at 9:38 am

        Thank you Amy, so happy you enjoyed it ๐Ÿ˜€

        Reply
    29. Danielle says

      March 26, 2018 at 8:23 pm

      5 stars
      So I've never cooked parsnips before, so I'm glad I read this. I was just having a conversion the other day about cooking parsnips with my mom! I'll have to share this recipe with her ๐Ÿ™‚

      Reply
      • Claire McEwen says

        March 27, 2018 at 9:38 am

        Oh I do hope you give it a go Danielle, they are such a great flavor ๐Ÿ˜€

        Reply
    30. Linda Nortje says

      March 26, 2018 at 6:39 pm

      5 stars
      We have an appetizer before dinner around 4 times a week, so I am always looking for new recipes and I know my family would love this ! Especially with a dry Riesling ๐Ÿ˜‰

      Reply
      • Claire McEwen says

        March 27, 2018 at 9:45 am

        I just love that Linda! Appetizers are such a fabulous social start to a meal. What a great tradition for your family to have ๐Ÿ˜€
        I hope they enjoy them as much as we do.

        Reply
    31. Jane says

      March 26, 2018 at 4:55 pm

      5 stars
      These look delicious, thanks so much for the recipe!

      Reply
      • Claire McEwen says

        March 26, 2018 at 6:13 pm

        You are welcome Jane, I hope you enjoy it.

        Reply
    32. Minna @kiddieliciouskitchen says

      March 26, 2018 at 3:35 pm

      5 stars
      Yummy, bruschetta is one of my favourite appetisers. I have never tried it with parsnip

      Reply
      • Claire McEwen says

        March 26, 2018 at 6:13 pm

        It is such an great spring/autumn combo Minna ๐Ÿ˜€

        Reply
    33. Veena Azmanov says

      March 26, 2018 at 3:28 pm

      5 stars
      How tasty this recipe looks like! I simply cannot wait to try it! Very interesting combination of ingredients. This is an appetizer for me! Thanks for the great recipe! I am saving this recipe for later.

      Reply
      • Claire McEwen says

        March 26, 2018 at 6:11 pm

        It is a great non-meat based appetizer, I hope you enjoy it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in