
Preparation time: |
30 mins |
Cooking time: |
12 mins |
Serves: |
Makes 24 |
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.