Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps

READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
  • Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
  • Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
  • Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
  • For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
  • Toss lettuce with dressing; spoon into Garlic Crouton Cups.
  • For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2 teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
  • Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.
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