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

 

Method

  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