Parsnip and Parmesan Bruschetta with Arugula
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Assembly time
9 mins
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Total Time
35 mins
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Servings
24
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Calories
62 kcal
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Course
Appetizer
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Cuisine
Australian
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.
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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
- 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 Information
Show Details
Calories
62kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
45mg
(2%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
5.7mg
(6%)
Calcium
38mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 45mg | 2% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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