08.06Quail Eggs Appetizer | Adventuresome
Whenever my husband and I go to our friend’s house for dinner, we know we’ll have great food. Linda is a gourmet cook and her husband, Hal, always pairs wines perfectly with each course.
So this particular evening, I was fascinated by Linda’s quail egg crostini appetizer, as I had never cooked or eaten quail eggs. These delicate looking eggs were beautiful and tasty. They were much like a regular egg, but the brown, mottled shells were more interesting and miniature in size, as you would expect.
Hal finds the eggs at a Vietnamese market, but assures me that you can pick them up at just about any public market.
Next step was the coppa. This reminded me a lot of prosciutto or parma ham, but the Italian meat has its own distinctive flavor. Hal slices his own, but you can also get the coppa pre sliced at any Italian deli.
Then it’s time to finish with a little grated cheese. Check out the recipe. Then open a bottle of wine and it’s time to start the party!
– The Gourmet Review
August 12th, 2011 at 10:29 am
Gary and I have had the honor to experience Linda’s wonderful cooking, also. Everything that comes out of her kitchen is simply marvelous and the way it is presented is wonderful!
And Hal’s wine selection is always just perfect!