Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg

Photo: Tara Donne

Andrea Slonecker, the Portland-based author of Pretzel Making at Home (Chronicle, April 2013), is an avid picnicker. With some like-minded friends, she formed the Portland Picnic Society, and created this recipe for one of their recent outings. A version of it will appear in her forthcoming book on egg cookery, to be published by Chronicle Books in spring 2014. To prepare this recipe for a picnic, bake the bread ahead of time and let cool; then pack the crostini and the topping separately.

Yield: Makes 10 (serving size: 1 crostino)
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 38%
  • Protein: 14g
  • Fat: 11g
  • Saturated fat: 1.9g
  • Carbohydrate: 24g
  • Fiber: 1.3g
  • Sodium: 472mg
  • Cholesterol: 92mg

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

Preparation

  1. 1. Make crostini: Preheat oven to 375°. 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. 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. 3. Make topping: Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
  4. 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. 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.
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