- 12 very thin slices of organic baguette or rye bread
- 2 tsp of olive oil
- 4 asparagus spears, woody ends removed
- 12 quail’s eggs
- 6 anchovy fillets
If you are having a gathering or early summer dinner party then these simple toasts are a must if you are making canapés – each ingredient from the crispy toasts to the soft boiled quails eggs to the asparagus can each be prepared in advance meaning that assembly just before you serve is a quick and easy affair.
If you would like to up your canapé making skills, why not join us for one of our SHOW STOPPING CANAPÉS courses at the Cookery School.
Preheat the oven to 180°C.
Brush each side of the bread with olive oil and lay flat on a lined baking tray. Bake in the oven for 8–10 minutes, flipping them over as they begin to turn golden brown.
Bring a pan of water to a simmer, and have ready 2 medium-sized bowls, one with ice-cold water and one a mixture of cold water, ice and a splash of vinegar. Blanch the asparagus spears for 3 minutes in the simmering water, remove with a slotted spoon and plunge them straight into the bowl of ice-cold water.
Using the same pan, gently lower the quail’s eggs into the simmering water and cook for 2 minutes before immediately removing them with the slotted spoon and plunging them into the bowl with the vinegar. Leave to sit for 15–20 minutes as this will make the eggs easier to peel once cooked.
Meanwhile, slice the asparagus on an angle into bite-sized pieces and halve the anchovy fillets, again on an angle. Peel the quail’s eggs and cut them in half lengthways.
To serve, place two egg halves on of each piece of toast, then top with the anchovy, asparagus and chive.
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