- 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
- 1 garlic clove, halved
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1 tsp truffle oil, plus more to serve if you like
- 2 tbsp olive oil, plus more to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 50g Parmesan (or vegetarian alternative) shavings
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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 purée 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 2 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.
Truffle oil tipTruffle oil doesn’t keep its flavour forever, so use it up while it’s good. Try adding a drop to creamy mashed potato.
Make it lunchTurn this starter into a light lunch by topping larger bruschetta with a soft poached egg.
Prepare aheadPrepare the parsnip purée ahead of time so that prep is kept to a minimum.