Caprese Sunrise Crostini

Ingredients

• •1 baguette, thinly sliced
• •2 tablespoons extra virgin olive oil, plus more for drizzling
• •1 clove garlic, halved
• •1 cup mixed cherry tomatoes (yellow and red), halved
• •4 ounces fresh mozzarella (bocconcini), quartered
• •1/4 cup fresh basil leaves, torn
• •4 quail eggs
• •1 tablespoon balsamic glaze
• •Sea salt and freshly ground black pepper, to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
2. 2Toast in the preheated oven for 5-7 minutes minutes, or until golden and crisp. Immediately rub each warm crostini with the cut side of the garlic clove.
3. 3In a small bowl, gently toss the halved cherry tomatoes with a drizzle of olive oil, salt, and pepper.
4. 4Heat a small non-stick pan over medium-low heat. Crack the quail eggs into the pan and fry until the whites are set and the yolks are still runny, about 1-2 minutes. Season with a pinch of salt and pepper.
5. 5Top each toasted crostini with a few pieces of fresh mozzarella, then a spoonful of the seasoned cherry tomatoes.
6. 6Carefully place one fried quail egg on top of the tomato and mozzarella mixture on each crostini.
7. 7Garnish with fresh basil leaves and a drizzle of balsamic glaze. Serve immediately.