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Anchovy and Quail Egg Bruschetta
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Reviews
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By:
Paula Snyder
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Anchovy and Quail Egg Bruschetta Recipe uses delicious quail eggs combined with anchovy fillets, garlic cloves, red onions, cumin seeds, olive oil and parsley which are served on ciabatta in this delicious bruschetta.
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INGREDIENTS
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2 oz. anchovy fillets in salt
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milk, for soaking
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12 quail eggs
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2 to 3 garlic cloves
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1 ciabatta or similar loaf
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coarse salt
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1 red onion, halved and thinly sliced
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2 to 3 tsp cumin seeds, roasted and ground
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a small bunch of flat leaf parsley, roughly chopped
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2 to 3 tbsp olive oil
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DIRECTIONS
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1:
Soak the anchovies in milk for 15 minutes to reduce the salty flavor.
Meanwhile, put the quail eggs in a pan of cold water. Bring to the boil and cook for 2 minutes, then drain and plunge into cold water. Remove the skin from the garlic cloves, halve, and crush using a pestle and mortar or garlic press.
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2:
Preheat the grill (broiler) on the hottest setting. Slice the loaf of bread horizontally in half and toast the cut sides until golden.
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3:
Rub the toasted bread all over with the crushed garlic and sprinkle with a little salt. Don't overdo this, as the anchovies will be quite salty.
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4:
Cut each piece of bread into four or six equal pieces. Drain the quail eggs, shell them and cut them in half. Drain the anchovy fillets. Pile the onion slices, quail egg halves and anchovy fillets on the pieces of bread. Sprinkle liberally with the ground roasted cumin and chopped parsley and serve immediately.
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