Crostini (meaning “little toasts” in Italian) are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. You can use all sorts of cheese, meats and vegetables or you can make it into a bruschetta, just olive oil and herbs. However if you like quail eggs, you can combine them with a slice of prosciutto, a couple of cherry tomatoes and some other things and turn it into a delicious appetizer.
This thing is so easy to make is not even funny, just don’t ask me where you can find quail eggs because I have no idea. However if you’re in Canada I can give you some pointers, if not, get a couple of live quails and train them to make some eggs for you, though it might take a long time. Now when you fry the eggs don’t over do it, the less is better in this case, quail eggs are usually consumed raw but that will not work on crostini. I don’t usually care about raw eggs but I like to experience new things so I slurped a couple of raw ones and I must say, they are different, very tasty and from what I read about them, very healthy. Anyway, here’s the recipe… enjoy!
- ½ crusty French or Italian loaf, cut into slices
- 10 quail eggs
- 3oz (85g) mozzarella cheese, shredded
- 10 slices prosciutto
- freshly ground pepper
- 2 tbsp olive oil
- fresh basil for garnish
- 5 or more cherry tomatoes
- 1-2 jalapeno, remove seeds and slice
- Place the slices of bread on a cookie sheet and drizzle with olive oil. Bake under the broiler for about 3-5 minutes until the bread is crusty. Be careful not to burn it.
- Fry the quail eggs in a little bit of olive oil and separate each quail egg.
- On each slice of bread add a slice of prosciutto, a quail egg, couple of slices of tomatoes and jalapeno then sprinkle with some shredded mozzarella cheese. Add freshly ground pepper and garnish with chopped fresh basil or Italian parsley.
Kimberly says
If you need to find quail eggs try a local asian market they tend to carry quail and duck eggs.
Mark says
Zion Korean markets in Irvine carry quail eggs.