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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.

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Rate this recipe 4.9/5 (7 Votes)


  • 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


Servings 10
Preparation time 5mins
Cooking time 15mins


Step 1

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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