Truffled parsnip & Parmesan bruschetta - Good Food Middle East

Ingredients

• 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
• 1 garlic clove, halved
• 50g butter
• 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
• 1 tsp truffle oil, plus more to serve if you like
• 2 tbsp olive oil, plus more to serve
• handful rocket leaves
• 50g parmesan (or vegetarian alternative) shavings