4
1 rating

Jordi

By

Jordi

This delightful appetizer will please any guest. The hearty quail eggs topped with the salty green olives provide complex and delicious flavors you don’t find at the “average” cocktail party. 

8
Servings
1191
Calories Per Serving

Notes

Recipe compliments of Takashi Yagihashi

Ingredients

  • 8 toast points (or baguette sliced in 1/4 inch slices)
  • 8 teaspoons minced green olives
  • 4 hard boiled quail eggs, sliced in half
  • 4 small cherry tomatoes, sliced in half
  • 8 avocados, sliced in 36 pieces each
  • 1 Tablespoon small capers
  • 16 anchovies, julienned
  • 2 Teaspoons aioli
  • 2 Teaspoons extra virgin olive oil
  • 8 leaves micro cilantro or fennel

Directions

Toast the baguette slices on each side then spread minced green olives on each slice.  Place the quail egg, tomato, and avocado on top. Then sprinkle the capers on top.  Place an anchovy piece and then a dot of aïoli on top. Drizzle with olive oil and add the micro cilantro. Repeat for the remaining toast points. 

Nutritional Facts
Servings8
Calories Per Serving1191
Total Fat41g63%
Sugar15gN/A
Saturated7g33%
Cholesterol46mg15%
Protein39g79%
Carbs173g58%
Vitamin A26µg3%
Vitamin B120.1µg2.4%
Vitamin B60.9mg43.3%
Vitamin C21mg35%
Vitamin D0.2µgN/A
Vitamin E5mg27%
Vitamin K48µg59%
Calcium204mg20%
Fiber20g81%
Folate (food)336µgN/A
Folate equivalent (total)678µg100%
Folic acid201µgN/A
Iron13mg75%
Magnesium162mg40%
Monounsaturated23gN/A
Niacin (B3)20mg98%
Phosphorus452mg65%
Polyunsaturated8gN/A
Potassium1392mg40%
Riboflavin (B2)2mg95%
Sodium2191mg91%
Thiamin (B1)2mg100%
Zinc5mg31%