Boutargue Caviar Mini Toast with Quail Eggs Recipe

Ingredients:

• 6 slices of bread
• 2 tbsp olive oil
• 6 quail eggs
• 2 tbsp Boutargue caviar
• 1 tbsp chopped fresh chives
• salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut each slice of bread into four equal pieces and brush with olive oil on both sides.
3. Place bread pieces on a baking sheet and bake for 5-7 minutes, until toasted and crispy.
4. Meanwhile, in a small saucepan, bring water to a boil and gently place quail eggs in the water. Let cook for 2-3 minutes, until soft-boiled. Remove from heat and place in a bowl of cold water to stop the cooking process. Peel and halve the eggs.
5. Spread a small amount of Boutargue caviar on each piece of toast.
6. Top each piece of toast with a halved quail egg.
7. Sprinkle chopped chives on top and season with salt and pepper to taste.
8. Serve immediately.

Verdict and Serving Suggestions:

This Boutargue Caviar Mini Toast with Quail Eggs is a delicious and elegant appetizer that is perfect for a fancy dinner or special occasion. The creamy texture of the quail eggs and the salty, buttery flavor of the Boutargue caviar make for a heavenly combination. Serve this dish with a glass of chilled champagne for an even more luxurious experience.