Red Caviar Canapé with Quail Eggs and Chives

Although we all have our favorite dishes we make over and over again when it comes to hosting a dinner for your friends and family, no doubt you want to surprise them with something new and unexpected. Just not too long ago I was hosting a dinner for my relatives and came up with a few new dishes among which was the one I am about to share with you: Red Caviar Canapé with Quail Eggs and Chives. While there is really nothing so unusual about these little o’dourves, they were well received or should I say enjoyed:) Easy to make, healthy and colorful, these canapé might be just what you need as a new addition to your appetizers next time you are hosting a party!

caviar-canape

Did you know that the name canapé comes from the French word for “couch”drawing on the analogy that the garnish sits atop the bread as people do a couch. The French started offering canapés to their guests in the 18th century, and the English adopted the practice at the end of the following century. One modern version of the canapé is the amuse-bouche. Amuse-bouche literally means “mouth amuser”, but is translated more delicately as “palate pleaser”.

Source:
Description of canapé: http://en.wikipedia.org/wiki/Canap%C3%A9 Retrieved on June 14, 2013
Read about the health benefits of quail eggs in a post by my fellow chef Natalie for her Quail Egg Roll Ups with Smoked Salmon, Avocado, Cream Cheese and Dill.

Servings:  Will yield 12 canapés

Ingredients:

6 quail eggs
12 french baguette slices
6 oz red caviar
small bunch of fresh chives
4 oz unsalted butter (room temperature)

caviar-canape-2

How to make Red Caviar Canapé with Quail Eggs and Chives:

1. Boil quail eggs. To do that, place quail eggs  in a saucepan and fill it with 2/3 of water. Bring to a boil and cook for 4 minutes. Turn the heat off and using a slotted spoon remove eggs from the water and place in a bowl with icy cold water. After a few minutes, remove from the water, dry with paper towel and peel very carefully.

2. Slice each egg in half.

3. Rinse, dry and finely chop fresh chives. Cut 12 longer pieces of chives. Set aside.

4. Using a round cookie cutter (approximately 2 inches in diameter), cut out 2 circles from each slice of baguette.

5. Place butter in a pastry decorating bag fitted with a tip that has a small opening.

6. Pipe the butter on each circle of bread and sprinkle on some finely chopped chives.

7. On top of each buttered circle place a half of quail egg with yolk facing up.

8. Top each egg half with about 1/2 tea spoon of red caviar

9. Garnish with longer pieces of chives.

How easy was that?

Enjoy :)

dina-signaturecaviar-canape-3

Red Caviar Canapé with Quail Eggs and Chives
 
Prep time
Cook time
Total time
 
Red Caviar Canapé with Quail Eggs and Chives
Author:
Recipe type: Canapé, O'dourves
Cuisine: French
Serves: 6
Ingredients
  • 6 quail eggs
  • 12 french baguette slices
  • 6 oz red caviar
  • small bunch of fresh chives
  • 4 oz unsalted butter (room temperature)
Instructions
  1. Boil quail eggs. To do that, place quail eggs in a saucepan and fill it with ⅔ of water. Bring to a boil and cook for 4 minutes. Turn the heat off and using a slotted spoon remove eggs from the water and place in a bowl with icy cold water. After a few minutes, remove from the water, dry with paper towel and peel very carefully.
  2. Boil quail eggs. To do that, place quail eggs in a saucepan and fill it with ⅔ of water. Bring to a boil and cook for 4 minutes. Turn the heat off and using a slotted spoon remove eggs from the water and place in a bowl with icy cold water. After a few minutes, remove from the water, dry with paper towel and peel very carefully.
  3. Slice each egg in half.
  4. Rinse, dry and finely chop fresh chives. Cut 12 longer pieces of chives. Set aside.
  5. Using a round cookie cutter (approximately 2 inches in diameter), cut out 2 circles from each slice of baguette.
  6. Place butter in a pastry decorating bag fitted with a tip that has a small opening.
  7. Pipe the butter on each circle of bread and sprinkle on some finely chopped chives.
  8. On top of each buttered circle place a half of quail egg with yolk facing up.
  9. Top each egg half with about ½ tea spoon of red caviar
  10. Garnish with longer pieces of chives.

 

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