Caesar Canapés

Small bites packed with big flavor – golden pan-fried bread topped with Caesar chicken mousse, crispy turkey bacon, crunchy Parmesan crisps, fresh lettuce, and a drizzle of balsamic glaze make these a guaranteed crowd-pleaser for any buffet or cocktail party. Most of the components can be prepared a day ahead and then just assembled before serving.

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You will need

Caesar Mousse:

2/3 cup (150 ml) rotisserie chicken, shredded

1/4 cup (50 ml) mayonnaise, Hellmann's or homemade

1 tbsp (30 ml) Philadelphia cream cheese, softened

1 tsp (5 ml) garlic, finely grated

1 tbsp (15 ml) red wine vinegar

1 tbsp (15 ml) anchovy paste or 2 anchovy fillets

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) Worcestershire sauce

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

1/4 tsp (1 ¼ ml) honey

Kosher salt, to taste

Freshly ground black pepper, to taste

For the Canapés

4 slices white sandwich bread, cut into 3 rounds from each slice using a round cutter

Butter, for frying

1/2 garlic clove, peeled

Parmesan Crisps:

¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grated

Freshly ground black pepper

Toppings:

3.5 oz (100 g) turkey bacon

Iceberg lettuce, torn into 12 small pieces

Balsamic glaze

How to make it

1. Add all the ingredients for the Caesar mousse to a food processor or blender and mix until completely smooth. Taste and adjust the seasoning with salt and pepper as needed. Refrigerate until ready to assemble the canapés.

2/3 cup (150 ml) shredded rotisserie chicken

1/4 cup (50 ml) mayonnaise, Hellmann's or homemade

1 tbsp (30 ml) Philadelphia cream cheese, softened

1 tsp (5 ml) garlic, finely grated

1 tbsp (15 ml) red wine vinegar

1 tbsp (15 ml) anchovy paste or 2 anchovy fillets

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) Worcestershire sauce

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

1/4 tsp (1 ¼ ml) honey

Kosher salt, to taste

Freshly ground black pepper, to taste

2. Heat a skillet over medium heat with butter. Fry the bread rounds until golden brown on both sides. While it is still warm, rub the top side of each round with the cut side of the garlic clove.

4 slices white sandwich bread, cut into 3 rounds from each slice using a round cutter

Butter, for frying

1/2 garlic clove, peeled

3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the turkey bacon slices in a single layer. Bake for about 15 minutes, or until brown and crispy. Allow to cool down and then break into 12 small pieces.

3.5 oz (100 g) turkey bacon

4. Reduce the oven temperature to 375°F (190°C). Line another baking sheet with parchment paper. Divide the grated Parmesan cheese into 12 small mounds. Season with freshly ground black pepper and bake for 5–6 minutes, or until the cheese has melted and turned lightly golden. Let the Parmesan crisps cool completely.

¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grated

Freshly ground black pepper

5. Pipe the Caesar mousse onto each toasted bread round. Garnish with a Parmesan crisp, a piece of crispy turkey bacon, and a small piece of iceberg lettuce. Drizzle with balsamic glaze. Serve and enjoy!

12 Parmesan crisps

5 oz (100 g) turkey bacon

Iceberg lettuce, torn into 12 small pieces

Balsamic glaze

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