Caesar Cream & Parmesan Toast
- Lori Dawson
- Jan 19, 2019
- 1 min read
Serve this delicious dip with the small inner leaves of romaine lettuce, parmesan toast & assorted veggies!
Ingredients
2 medium cloves of garlic, pressed
½ cup fresh parmesan cheese, grated
½ cup fresh parsley
6 anchovy fillets
3 tbsp fresh lemon juice
1 cup sour cream
small inner leaves from 3-4 heads romaine lettuce, for dipping
Assorted veggies, for dipping
1 baguette
2 tbsp olive oil
¼ cup fresh parmesan cheese, grated
Directions for Dip
Press garlic into bowl of manual food processor.
Grate parmesan and add to garlic.
Juice lemon. Add 3 tbsp to mixture, along with parsley and anchovies. Process the mixture until it is a paste.
Put sour cream in a prep bowl, add parmesan paste & mix well with scraper.
Directions for Parmesan Toast
Preheat oven to 350*.
Cut baguette into thin slices on flexible cutting mat using bread knife.
Place slices on a large sheet pan. Bake until lightly toasted, about 5 minutes. Turn slices over and toast the other side. Remove from oven.
Brush tops with olive oil and sprinkle with remaining parmesan cheese. Return to oven and bake until golden, about 3 minutes.
Serving Tips
Place Caesar Cream in a small serving bowl on Large Entertaining Platter. Surround with romaine leaves, assorted veggies and Parmesan Toast.
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