Parsnip and Parmesan Bruschetta with Arugula
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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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
Description
This bruschetta begins with slices of French bread grilled until golden and crisp, then rubbed with halved garlic cloves imparting subtle garlic flavor. The parsnip spread is made by sautéing peeled and cubed parsnips with butter, olive oil, garlic, salt, and pepper until tender, then pureeing with extra virgin olive oil into a smooth spread. This creamy, subtly sweet spread provides a rich base for the bruschetta.
Once assembled, each toast is layered with the parsnip spread, fresh arugula leaves, and shaved parmesan cheese. The arugula adds freshness and a slight peppery note while parmesan contributes a nutty, salty accent. The combination of toasted bread’s crunch, smooth parsnip, and fresh toppings creates a thoughtful appetizer.
These toasts can be made ahead with the bread and spread stored separately; the spread should be brought to room temperature before serving. This dish is suitable as a light starter or snack, especially when looking for an option with seasonal root vegetables and fresh greens.
Ingredients
For the bruschetta
- 3 garlic cloves
- 1 French bread
For the Parsnip Spread
- 2 tablespoon butter
- 1 tablespoon olive oil
- 5 parsnip large
- 2 tablespoon water
- 3 tablespoon extra virgin olive oil
- salt
- black pepper
To Serve
- 1 cup arugula baby 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
- Toasts can be prepared in advance and stored in an airtight container in a cool, dry place to maintain crispness.
- The parsnip spread can be refrigerated for up to two days; bring it back to room temperature before serving for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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