Quail Eggs And Prosciutto Crostini Recipe

Recipe By Slurrp

Quail Eggs and Prosciutto Crostini is a delicious and elegant appetizer that combines the rich flavors of quail eggs and salty prosciutto. The crostini is made by toasting slices of baguette until crispy, then topped with a layer of creamy ricotta cheese, a slice of prosciutto, and a perfectly cooked quail egg. The combination of the creamy cheese, salty prosciutto, and runny yolk of the quail egg creates a mouthwatering bite-sized treat that is sure to impress your guests.

4.7
24 Rating -
Rate
Non Vegdiet
13minstotal
10minsPrep
3minsCook
13m.total
10m.Prep
3m.Cook
Quail Eggs And Prosciutto Crostini
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ingredients serve

Ingredients for Quail Eggs And Prosciutto Crostini Recipe

  • 1.20 Quail Eggs
  • 1/10 Baguette
  • 0.03 cup Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/10 cup Ricotta Cheese
  • 1.20 Slices Of Prosciutto
  • as needed Freshly Ground Black Pepper, For Garnish
  • as needed Chopped Chives, For Garnish

Directions: Quail Eggs And Prosciutto Crostini Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Slice a baguette into 1/2-inch thick slices and arrange them on a baking sheet.
  • STEP 3.Brush the slices with olive oil and sprinkle with salt and pepper.
  • STEP 4.Bake in the preheated oven for about 10 minutes, or until the crostini are golden and crispy.
  • STEP 5.In the meantime, bring a pot of water to a boil and carefully add the quail eggs.
  • STEP 6.Boil the quail eggs for 2 minutes, then transfer them to a bowl of ice water to cool.
  • STEP 7.Once cooled, carefully peel the quail eggs and set them aside.
  • STEP 8.Spread a layer of ricotta cheese on each crostini slice.
  • STEP 9.Top each crostini with a slice of prosciutto and a quail egg.
  • STEP 10.Garnish with freshly ground black pepper and chopped chives, if desired.
  • STEP 11.Serve immediately and enjoy!

Cooking Tips

  • To make peeling the quail eggs easier, gently tap them on a hard surface to crack the shell, then roll them between your hands to loosen the shell before peeling.
  • If you prefer a softer or harder yolk, adjust the boiling time accordingly. For a softer yolk, boil for 1-1.5 minutes, and for a harder yolk, boil for 2.5-3 minutes.
  • You can prepare the crostini and cook the quail eggs in advance, but assemble them just before serving to ensure the crostini stays crispy.

Storage and Serving

  • These crostini are best served immediately after assembling to maintain their crispiness.
  • If you have any leftovers, store the crostini separately from the toppings in an airtight container at room temperature.
  • Reheat the crostini in a preheated oven at 375°F (190°C) for a few minutes before assembling and serving.
Nutrition
value
91
calories per serving
7 g Fat7 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    7g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    7g
  • Fiber
    0g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    6mg
  • Manganese
    < 1mg
  • Phosphorus
    92mg
  • Selenium
    20mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp