Parsnip and Parmesan Bruschetta
Super easy Italian snack favourite
1 mini ciabatta or panini roll, cut into 12 even slices
1 garlic clove
3 large parsnips, cored and cut into 1cm cubed.
2 tbsp olive oil
A handful of rocket leaves
50g vegetarian parmesan equivalent cheese
Heat a griddle pan and toast the bread for about 2 minutes until golden and marked. Rub a clove of garlic over each piece.
Heat some butter in a large frying pan then fry the parsnips over a medium heat for about 20 minutes until they are softened. Add a little if you need. Remove and mash to a puree in a mixer. Should be served at a room temperature, so leave it to cool down if needed (or warm up if you already prepared it).
Spread the parsnip on the toast, and garnish with some rocket leaves and vegetarian parmesan equivalent. Da-da .. a deliciously easy canapee for your party!
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