2 portions | 20 m |
Bruschetta with cheese, caviar and quail eggs
2 portions | 20 m |
2 slices French bread (1/2 inch thick)
2 tomatoes
3-4 tbsps. capelin roe “Vodniy mir"
4 quail eggs
6 tbsps. cream cheese
150 g salad mix
20 g butter
to taste olive oil, lemon

Preheat oven to 200 degrees. Place French bread slices on an ungreased baking sheet. Broil for 3-4 minutes or until golden brown.

Meanwhile, cut tomatoes in half, remove the core and cut into small pieces.

Sprinkle capelin roe with lemon juice, add cream cheese, tomatoes and chopped dill. Season with pepper and mix thoroughly.

Fry 4 quail eggs in a butter and separate each egg.

Place lettuce on each slice of the bread, then put a layer of cream cheese and tomatoes. Top with quail eggs. Serve warm. Bon appetit!

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