Ingredients
FOR THE BREAD CASES:
24 slices soft white bread
100g butter, melted
FOR THE FILLING:
12 quail eggs
12 slices pancetta
1 baby Cos lettuce
½ cup Beerenberg Creamy Parmesan Caesar Dressing
12 anchovies, cut in half
Handful Parmesan cheese, grated
Cracked black pepper
Directions
Preheat the oven to 160°C.
Remove the crust from the bread slices and roll each slice with a rolling pin.
Brush both sides of the bread slices with melted butter and press each slice into the muffin tray.
Bake for 8 to 10 minutes or until crisp and golden. Cool in the tins.
Note: These little tart cases will keep for 1 to 2 weeks, in an airtight container.
To prepare the Caesar salad, place the quail eggs into a saucepan and cover with cold water. Gently bring to the boil and take off the heat immediately when bubbling.
Allow the eggs to sit in the hot water for 1 minute, then gently place them in a dish of cold water and allow to cool. Carefully peel the shell from the eggs and set aside.
Line a baking tray with baking paper and lay the pancetta out flat. Bake in a moderate oven for 10 minutes or until crispy. Lay the cooked pancetta onto kitchen paper to drain and cool.
Break the Cos lettuce into small bite-sized pieces and toss in a bowl with the Creamy Parmesan Caesar Dressing to coat the leaves.
Fill the tart cases with the dressed lettuce, a slice of anchovy, a piece of pancetta and half a quail egg.
Place onto serving plate and scatter generously with grated Parmesan. Sprinkle with cracked pepper.
