Picnic Crostini With Roast Beef, Chimichurri, And Quail Egg Recipe

Name: Picnic Crostini With Roast Beef, Chimichurri, And Quail Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crostini; 1 baguette; About 2 tbsp. extra-virgin olive oil; About 1/2 tsp. kosher salt; About 1/4 tsp. pepper; Topping; About 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 small shallot, minced; 1 clove garlic, minced; 1/2 teaspoon salt; Pinch hot red pepper flakes; 10 quail eggs; 3 tablespoons finely chopped flat-leaf parsley; 3 tablespoons finely chopped oregano leaves; About 10 thin slices rare roast beef, preferably freshly sliced

Servings: persons

Crostini
1 baguette
About 2 tbsp. extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
Topping
About 1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 small shallot, minced
1 clove garlic, minced
1/2 teaspoon salt
Pinch hot red pepper flakes
10 quail eggs
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped oregano leaves
About 10 thin slices rare roast beef, preferably freshly sliced

1
Make crostini: Preheat oven to 375u00b0. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
2
Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.
3
Make topping: Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
4
Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife). Heat a medium nonstick frying pan over low heat and brush with oil. Slide 5 eggs from bowls into pan, cover pan, and cook until the whites are set but the yolks are bright yellow, about 2 minutes. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.
5
Stir parsley and oregano into shallot mixture just before serving. Set a folded slice of beef on each crostini, drizzle with some sauce, and top with an egg.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crostini, 1 baguette, About 2 tbsp. extra-virgin olive oil, About 1/2 tsp. kosher salt, and more.

Yes, Picnic Crostini With Roast Beef, Chimichurri, And Quail Egg falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picnic Crostini With Roast Beef, Chimichurri, And Quail Egg

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