Parmesan and Parsnip Bruschetta with Truffle
Parmesan and Parsnip Bruschetta with Truffle

Ingredients

Method

  • 1 ciabatta, cut into 12 slices
  • 1 garlic clove, halved
  • 50g butter
  • 3 parsnips, peeled, halved, quartered and cored, and cut into 1 cm cubes
  • 1 tsp truffle oil, or more to taste
  • 2 tbsp olive oil
  • Handful of rocket
  • 50g parmesan shavings
  • Heat a griddle pan and toast the bread slices until golden and marked with char lines. Rub the cut side of the garlic clove all over each piece. Heat up the butter in a frying pan, chuck in the parsnip cubes and season well. Cook until golden and softened - about 20 mins.
  • Remove the cooked parsnips from the heat, and whizz in a food processor with the olive oil and truffle oil. Season well, then smear all over the toasted ciabatta. Scatter with parmesan shavings, top with rocket, and sprinkle with a little more olive or truffle oil, and serve as an appetiser.
25 mins
Makes 12 Bruschetta
This recipe pairs perfectly with the Mitolo 'Ourea' Sagrantino 2019 from McLaren Vale, Australia.

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