Quail Eggs & Prosciutto Crostini

By Pattywak

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.

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

Preparation

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.