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Caesar Salad on Parmesan Crostini
Everything you love about a classic Caesar salad, made bite-sized! We took ultra-crisp Romaine, tossed it in a rich, savory dressing, and served it over warm, crunchy crostini baked with a thick layer of melted Parmesan cheese.
It’s the perfect mix of creamy, crunchy, salty, andsharp. Perfect for your next gathering (or just a Friday night treat).
Ingredients:
1 Fresh Express Caesar salad kit
1 baguette, pieces sliced on bias
Olive oil, Black pepper, salt to taste
BelGoioso shredded Parmesan cheese
Instructions: Make the Parmesan CrostiniHeat oven to 400°F.
Arrange baguette slices on a baking sheet.
Brush lightly with olive oil and season with fresh black pepper and a bit of salt.
Bake for 4 minutes
Sprinkle shredded parmesan onto parchment lined baking tray, place bread on top (olive oil side down)
Bake for another 4-5 minutes until golden and crisp.
Assemble the Caesar Salad Toss the romaine, dressing, and toppings from the Caesar kit together.
Chop the lettuce slightly smaller than usual so it sits easily on the crostini.
Top each crostini with a small pile of Caesar salad.
Finish with black pepper and a cherry tomato if desired In a small bowl, mix your shredded rotisserie chicken with a few generous spoonfuls of the pesto until the chicken is well-coated and juicy.
2. Build the BaseSlice bread in half and take out some of the inside to add ingredients.
Spread a thin layer of extra pesto on the bottom slice of bread.
Pile on a generous helping of the pesto-tossed rotisserie chicken.
3. Layer the Peppers & GreensLayer the sliced DeLallo roasted red peppers over the chicken.
Add the diced garlic on top.
The sweet, smoky, garlic-infused flavor of these secific peppers cuts through the richness of the pesto perfectly.
Top the peppers with a handful of fresh, peppery arugula.
5. The Grand Finale: The BurrataCarefully tear open the ball of fresh burrata.
Spread the rich, creamy stracciatella interior and tender outer shell right over the top of the arugula.
If you like, hit the burrata with a tiny pinch of flaky sea salt and a crack of black pepper.
6. Serve!Top with the remaining slice of bread, press down gently so that creamy burrata oozes just a little bit, cut in half, and enjoy immediately!!
Pro-Tips Add crispy pancetta for an Italian steakhouse feel.
Use grilled chicken for a more filling appetizer.
Add a tiny anchovy piece for classic Caesar flavor.
Drizzle lightly with balsamic glaze for a modern touch.
Watch The Video
It’s the perfect mix of creamy, crunchy, salty, andsharp. Perfect for your next gathering (or just a Friday night treat).
Ingredients:
1 Fresh Express Caesar salad kit
1 baguette, pieces sliced on bias
Olive oil, Black pepper, salt to taste
BelGoioso shredded Parmesan cheese
Instructions: Make the Parmesan CrostiniHeat oven to 400°F.
Arrange baguette slices on a baking sheet.
Brush lightly with olive oil and season with fresh black pepper and a bit of salt.
Bake for 4 minutes
Sprinkle shredded parmesan onto parchment lined baking tray, place bread on top (olive oil side down)
Bake for another 4-5 minutes until golden and crisp.
Assemble the Caesar Salad Toss the romaine, dressing, and toppings from the Caesar kit together.
Chop the lettuce slightly smaller than usual so it sits easily on the crostini.
Top each crostini with a small pile of Caesar salad.
Finish with black pepper and a cherry tomato if desired In a small bowl, mix your shredded rotisserie chicken with a few generous spoonfuls of the pesto until the chicken is well-coated and juicy.
2. Build the BaseSlice bread in half and take out some of the inside to add ingredients.
Spread a thin layer of extra pesto on the bottom slice of bread.
Pile on a generous helping of the pesto-tossed rotisserie chicken.
3. Layer the Peppers & GreensLayer the sliced DeLallo roasted red peppers over the chicken.
Add the diced garlic on top.
The sweet, smoky, garlic-infused flavor of these secific peppers cuts through the richness of the pesto perfectly.
Top the peppers with a handful of fresh, peppery arugula.
5. The Grand Finale: The BurrataCarefully tear open the ball of fresh burrata.
Spread the rich, creamy stracciatella interior and tender outer shell right over the top of the arugula.
If you like, hit the burrata with a tiny pinch of flaky sea salt and a crack of black pepper.
6. Serve!Top with the remaining slice of bread, press down gently so that creamy burrata oozes just a little bit, cut in half, and enjoy immediately!!
Pro-Tips Add crispy pancetta for an Italian steakhouse feel.
Use grilled chicken for a more filling appetizer.
Add a tiny anchovy piece for classic Caesar flavor.
Drizzle lightly with balsamic glaze for a modern touch.
Watch The Video