Feta Cheese Tartlets

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 Tartlets

Ingredients

• 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

Directions

1. Remove the crusts from the bread and cut into squares. Flatten each piece with a rolling pin.
2. 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.
3. 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.
4. Remove bread cases from the oven and allow to cool. Discard foil.
5. Just before serving, fill bread cases with cheese and tomato mixture. Arrange eggs on top and spoon the dressing over. Garnish with parsley sprigs.