Caesar Salad Boats

Name: Caesar Salad Boats
Ingredients: 125g block PHILADELPHIA Cream Cheese, softened; 1/3 cup KRAFT Classic Mayonnaise; 2 cloves garlic; 1 teaspoon Dijon mustard; 2 chopped anchovy fillets; 20 baby cos lettuce leaves; 60g prosciutto, fried until crisp and torn; 4 eggs, hard boiled and roughly chopped; shaved Parmesan

9 ingredients

6 steps

Ingredients

125g block PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT Classic Mayonnaise
2 cloves garlic
1 teaspoon Dijon mustard
2 chopped anchovy fillets
20 baby cos lettuce leaves
60g prosciutto, fried until crisp and torn
4 eggs, hard boiled and roughly chopped
shaved Parmesan

Directions

1

Combine Philly*, mayonnaise, garlic, mustard and anchovy fillets until smooth.
2

Arrange five lettuce leaves onto each plate.
3

Spoon a tablespoon of Philly* mixture into the cavity of each leaf.
4

Top with a slice of egg, a shard of proscuitto and shaved parmesan.
5

Serve immediately.
6

Tip: These little leaves can be served as a finger food on a large platter if preferred.