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)
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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
Get the Recipe
Parsnip and Parmesan Bruschetta with Arugula
Ingredients
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
- ½ 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 ⅓" 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 ½ 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
Nutrition
Nutrition is per serving
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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Becca @ Amuse Your Bouche says
Oooh these look delicious! I would never have thought of using parsnip for something like this.
Claire McEwen says
Thank you Becca, it is a bit different but I think it works so well 😀
Jemma says
I love parsnips, but i've never tried them like these before. Bookmarking for later!
Claire McEwen says
It is a bit different but it does work so well 😀
Hope you love them
Gloria @ Homemade & Yummy says
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.
Claire McEwen says
Bread is just the best isn't it!!!
I hope you give them a go soon 😀
Chrissy says
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!
Claire McEwen says
Oh thank you so much Chrissy, that is exactly what my page is about, entertaining with an edge of sophistication but without any stress 😀
Loving your comment x
Amanda says
I've only ever used parsnips in a stews, but this has opened my eyes! I love these flavors!!
Claire McEwen says
Oh I do hope you try them soon Amanda 😀
Meredith says
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!
Claire McEwen says
I hope your guests love them Meredith 😀
Claudia Lamascolo says
I could eat arugula everyday I love it these would be devoured in a second in my home I really need to make them!
Claire McEwen says
Thank you Claudia, they definitely don't last long in our house 😀
Tamara Andersen says
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!
Claire McEwen says
I think a lot of people do the same Tamara. But they are so sweet and earthy they are delish as a spread 😀
Liz says
What an unusual topping! But I love the sweetness of parsnips and pairing with Parm sounds delish!
Claire McEwen says
It is just a bit different isn't it. But like you spotted the flavors are a great combo and work so well! 😀
Amy | The Cook Report says
What a great twist on a classic recipe!
Claire McEwen says
Thank you Amy, so happy you enjoyed it 😀
Danielle says
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 🙂
Claire McEwen says
Oh I do hope you give it a go Danielle, they are such a great flavor 😀
Linda Nortje says
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 😉
Claire McEwen says
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.
Jane says
These look delicious, thanks so much for the recipe!
Claire McEwen says
You are welcome Jane, I hope you enjoy it.
Minna @kiddieliciouskitchen says
Yummy, bruschetta is one of my favourite appetisers. I have never tried it with parsnip
Claire McEwen says
It is such an great spring/autumn combo Minna 😀
Veena Azmanov says
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.
Claire McEwen says
It is a great non-meat based appetizer, I hope you enjoy it.