Quail Eggs & Prosciutto Crostini

Simple and rustic, this dish lets each ingredient shine: the crunch of the bread, the salty prosciutto, the fatty quail eggs, and the sharp Asiago, with fresh basil.
Quail eggs make a great side dish.
Photo by Julie W.
Quail eggs make a great side dish.
Quail eggs make a great side dish.

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

10

servings

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

10

servings

Ingredients

  • 1/2

    crusty French or Italian loaf, cut into slices

  • 10

    quail eggs

  • 10

    thin slices Asiago cheese

  • 5

    thin slices prosciutto, cut in half

  • freshly ground pepper

  • 2

    tablespoons olive oil

  • Fresh basil for garnish

Directions

Place the slices of bread on a cookie sheet and drizzle with olive oil. Bake under the broiler for about 3 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 asiago cheese, prosciutto and a quail egg. Add freshly ground pepper and garnish with chopped fresh basil.

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