Turnip and Cream Cheese Bruschetta


Turnip and Cream Cheese Bruschetta
Bruschetta is an antipasto from Italy consisting of grilled bread often rubbed with garlic and topped with olive oil and salt, but there are endless variations from seasonal vegetables to fresh seafood, cured meats and cheese.

This unique twist on the classic Bruschetta,Turnip and Cream Cheese Bruschetta combines the earthy richness of turnips with the creamy indulgence of cream cheese. For great bruschetta, choose a good-quality crusty bread that can hold up to the juicy topping. Serve Bruschetta with a little Dijon mustard.

Turnip and Cream Cheese Bruschetta

Serves 4


8 thick slices ciabatta

4 tbsp cream cheese

4 baby white turnips

1 green apple

1 tbsp lemon juice

8 slices prosciutto

100g vintage cheddar cheese, grated

2 tbsp Dijon mustard, to serve


Preheat grill on high. Grill ciabatta until crisp, then spread with cream cheese.

Peel and thinly slice turnips with a mandoline or sharp knife.

Slice apple and sprinkle with a little lemon juice to stop browning. Divide slices of turnip and apple over the pieces of toasted bread.

Top each toast with a piece of prosciutto. Sprinkle over cheddar cheese.

Lay the ciabatta and turnip toasties on a baking sheet. Grill for 5 minutes until cheese begins to melt and bubble.

Serve with plenty of freshly ground black pepper and a little Dijon mustard.

Smart Tips:

Turnips can be eaten raw as well as cooked and are an excellent source of vitamin C. Roasting them will mellow the flavour.

For the bread selection, choose Sourdough & Ciabatta. For great bruschetta, a good-quality crusty bread that can hold up to the juicy topping is needed. Sourdough, preferably made with wild yeasts, and ciabatta are the best options. Avoid using basic sandwich bread as it will disintegrate from the juices.

Chesk out our  Best Ever Bruschetta Recipes


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