Caesar Salad Tarts

Ingredients

Bread Cases

• 24 slices soft white bread
• 100g butter, melted

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

Method:

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.