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.
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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: 62
Author: Claire | Sprinkles and Sprouts
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Ingredients

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
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