The Gourmet Review

Quail egg crostini was a gastronomique surprise for me. I had never tasted  quail egg before. I loved this appetizer from my friend, Linda, who created the crostini appetizer as the first course for a fabulous gourmet dinner.

SERVES:    10 appetizers

INGREDIENTS

l    Baguette

10 slices mild Coppa (this is a traditional Italian cold cut similar to prosciutto)

1    package of 10 Quail eggs (these look like miniature eggs)

1    tbsp butter or Pam No Stick Cooking Spray

Pinch  Truffle salt

1/4 Cup grated Pecorino Truffle Cheese

PREPARATION

Slice 10 pieces of Baguette ½” thick.

Lightly toast bread in Panini Press or under broil setting in oven until lightly browned.

Fry Quail eggs sunnyside up  in frying pan with butter or Non Stick Cooking spray.

Take Quail eggs off burner while  yokes are soft.

Add pinch of truffle salt to season eggs.

Sprinkle grated Pecorino Truffle Cheese on top of eggs.

ASSEMBLE

Place l slice Coppa onto lightly grilled baguette slice.

Gently add Quail egg on top of Coppa. Be careful not to break yolk.

Add pinch of Truffle Salt on top of eggs.

Finish with a sprinkle of grated Pecorino Truffle Cheese as finish garnie.

– The Gourmet Review