Prep 30 mins
Cook 10 mins
So this calls for quail's eggs, but I'm pretty sure cutting of chicken eggs to a smaller size would work just fine. These are an attractive little appetizer with baked-bread cases. They are easy and quick.
- 8 slices bread
- 1⁄2 cup butter, melted
- 1 cup feta cheese (crumbled or cubed)
- 4 cherry tomatoes (sliced in wedges)
- 8 black olives (halved and pitted)
- 8 quail's eggs (hard cooked)
- 2 tablespoons olive oil
- 1 teaspoon whole grain mustard
- 1 tablespoon wine vinegar
- 1 pinch superfine sugar
- salt and pepper
- parsley sprig
- Remove the crusts from the bread and cut into squares. Flatten each piece with a rolling pin.
- Brush the bread with melted butter, then arrange them in the cups of bun or muffin pans. Place a piece of crumpled foil inside each bread case to secure a pouch, then fold edges upward. Bake in oven at 375 degrees for 10 minutes, until crisp and brown.
- Meanwhile, mix together the feta, tomatoes, and olives. Shell the eggs and cut into fourths. In a new bowl, mix together olive oil, vinegar, mustard, and sugar. Season to taste with salt and pepper.
- Remove bread cases from the oven and allow to cool. Discard foil.
- Just before serving, fill bread cases with cheese and tomato mixture. Arrange eggs on top and spoon the dressing over. Garnish with parsley sprigs.