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



  1. Toast or pan fry bread slices if desired.
  2. Pan fry mushroom slices and prosciutto until golden with Birch & Waite Balsamic Vinaigrette.
  3. Arrange small leaves of lettuce on bread. Top with a slice of mushroom, piece of prosciutto, a wedge of egg and parmesan.
  4. Using a piping bag filled with Birch & Waite Caesar Dressing, drizzle dressing over canapés