Makes 16 crostini
If you’re in a time crunch, you can use bottled Caesar dressing, but making the lemony mixture from scratch takes only minutes using ingredients you are likely to have on hand.
For the bread
16 Crostini, preferably made from sourdough baguette (recipe follows)
¼ cup freshly grated Parmesan cheese
For the Caesar Dressing
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
½ teaspoon Worcestershire sauce
1 clove garlic, minced
1/8 teaspoon Tabasco sauce, or to taste
1/8 teaspoon pepper, or to taste
Salt to taste
2 ½ cups finely shredded romaine hearts (cut the leaves in half lengthwise, then shred)
To prepare the bread, preheat the oven to 350° F. Place the crostini on a baking sheet and sprinkle with the cheese. Bake for about 3 minutes, or until the cheese is melted. Let cool.
To make the dressing, whisk together the ingredients in a medium bowl. Taste and adjust the seasoning.
Add the romaine lettuce to the dressing and toss. Using tongs, mound the lettuce on the crostini. Provide plates for your guests.
The dressing will keep for up to 2 days in a covered container in the refrigerator. Assemble the appetizers just before serving.
Yield is variable
Crostini are crispy Italian toasts, which are perfect in place of ordinary crackers for accompanying soups, salads, and many appetizers.
3/8-inch-thick slices French baguette
Olive oil for brushing
Preheat the oven to 400°F. Lightly brush oil on both sides of each bread slice. Arrange them in a single layer on a baking sheet. Bake for about 2 minutes on each side, or until golden brown but not firm all the way through. Serve at room temperature.
The crostini will keep for up to 3 days in an airtight container at room temperature.