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cooking: 5 mins preparation: 5 mins serves: 6 vegetarian: No
Quail Eggs and Tapenade Toasts
A luscious starter or canape, these tiny quail eggs both look and taste amazing.
Ingredients: 12 baguette slices, cut on an angle
olive oil
1 dozen fresh Merchant Gourmet Quail Eggs
1 jar black olive paste
1 red chilli, deseeded and chopped
HOW TO COOK IT
1. Under a hot grill, lightly toast one side of the baguette slices. Remove from the grill, turn over, and lightly brush the other side with olive oil. Place back under the grill until the baguette is just beginning to colour.
2. Place the quail eggs into a pan of gently bubbling water and cook for 3-4 minutes, stir gently to prevent the yolk from settling to one side.
3. Lift the eggs out with a slotted spoon and plunge into ice cold water to stop cooking and to assist with peeling.
4. While the eggs are cooling. Take the baguette slices, and on the side of baguette that was brushed with oil, top with a generous amount of black olive paste.
5. Peel the quail eggs and slice each egg in half. Place the two halves on top of each slice of tapenade toast and top with finely chopped chilli.
