Vegetarian Christmas canape recipe for 4 - 8 people, takes only 25 mins; recipe has ciabatta, garlic clove, butter, parsnip, truffle oil, olive oil, rocket and parmesan.
Truffled parsnip & parmesan bruschetta
Course: Vegetarian Christmas canapé
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, halved
- Parmesan: 50g parmesan (or vegetarian alternative) shavings
- Olive Oil: 2 tbsp olive oil, plus more to serve
- Rocket: handful rocket leaves
- Butter: 50g butter
- Ciabatta: 1 mini ciabatta or panini roll, cut into 12 x 1/2 cm slices
- Parsnip: 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
- Truffle Oil: 1 tsp truffle oil, plus more to serve if you like
Directions
- Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
- Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a puree in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day.Can be chilled up to two days ahead.
- To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or truffle oil.
