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Caesar Salad Crostini

  • Author: Abbe Odenwalder


These Caesar salad crostinis are like mini salads on a giant crouton. No fork required.


12 crostinis (Whole Foods are really good!)
Parmesan Cheese Crisps (Buy or make your own)
Romaine Lettuce (A few leaves cut into a chiffonade or thin ribbons.)
Anchovies (If desired)
Caesar Dollop
2 minced garlic cloves
1T lemon juice or 1/2 a lemon squeezed
1/2 t worcestershire sauce
1/4 t dijon mustard
3/4 t anchovy paste
2 T mayonnaise
3 grinds of black pepper
Parmesan Fricos or Cheese Crisps
2 c of Parmesan Cheese, shredded


Caesar Dressing

Combine ingredients until smooth. Use a tiny spoonful on top of lettuce. Or feel free to use your favorite Caesar dressing!

Parmesan Fricos

Preheat oven to 325. Spread 2 c of grated parmesan cheese in a 10″ parchment lined square pan. Bake about 15-20 minutes until golden. Let cool and break into random pieces.

Take 1 crostini. Place a few ribbons of romaine on top. Put a small dollop of Caesar dressing. Top with a piece of parmesan frico. Add an anchovy of you’d like.