Boutargue caviar mini toast, quail eggs


Boutargue caviar mini toast, quail eggs

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.


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