Preparation time:
10 mins
Cooking time:
Bruschetta with Butter Lettuce, Boiled Egg, Anchovy and Creamy Parmesan Caesar Dressing
By Sophie Hansen
  • 6 pieces ciabatta bread, sliced thickly
  • 4 tbsp olive oil
  • 2 garlic cloves, peeled
  • 4 hard-boiled eggs
  • 2 handfuls lettuce
  • 4 anchovies
  • Beerenberg Creamy Parmesan Caesar Dressing
  • 1/2 cup grated parmesan cheese

This is essentially a Caesar salad on toast but it looks and tastes much better than that! Have all the elements ready before time if you like but only assemble just before you want to serve or the bread may become soggy.

Turn your oven’s grill to high and place the bread slices underneath it. Cook on each side until golden. Then while still hot, rub with the garlic cloves and drizzle very lightly with olive oil. To assemble the bruschetta, top each slice with a little lettuce then a few wedges of boiled egg.  Sprinkle with the sliced anchovies and then drizzle over the Beerenberg Creamy Parmesan Caesar Dressing and finally, top with a light sprinkling of grated parmesan cheese.