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Parsnip and Parmesan Bruschetta with Arugula

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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.

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.

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

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.
4.91 from 31 votes
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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.

    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!

    If you love 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 🙂

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    Also find me on:
    Facebook | Instagram | Twitter.
    Let’s share the food love and make the world a tastier place 🙂

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    Comments

    3. 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

    4. 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

    6. 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

    10. 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

    11. 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

    15. 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

    16. 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

    22. 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

    24. 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

    26. 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

    29. 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 🙂

      Reply

    30. 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 😉

      Reply

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

        Reply

    33. 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

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