Mushroom Caesar Canapés
125mL Birch & Waite Caesar Dressing
50mL Birch & Waite Balsamic Vinaigrette
1 ea small loaf sourdough, sliced thinly
1 ea baby cos lettuce
4 ea large flat mushrooms, sliced 5mm
4 ea slices prosciutto, cut into 5cm pieces
2 ea hard boiled eggs, cut into wedges
50g Parmesan cheese, grated
- Toast or pan fry bread slices if desired.
- Pan fry mushroom slices and prosciutto until golden with Birch & Waite Balsamic Vinaigrette.
- Arrange small leaves of lettuce on bread. Top with a slice of mushroom, piece of prosciutto, a wedge of egg and parmesan.
- Using a piping bag filled with Birch & Waite Caesar Dressing, drizzle dressing over canapés