Truffled parsnip & parmesan bruschetta

• mini ciabatta1

  or panini roll, cut into 12 x ½cm slices

• garlic clove↗1

  halved

• butter↗50g g
• large parsnips↗3

  halved and quartered, cored and cut into 1cm cubes

• truffle oil1 tsp tsp

  plus more to serve if you like

• olive oil↗2 tbsp tbsp

  plus more to serve

• rocket↗handful handful

  leaves

• parmesan↗50g g

  (or vegetarian alternative) shavings

Step-by-step instructions

1. 1

   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.

2. 2

   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 two days ahead.

3. 3

   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.