This elegant appetizer combines soft-boiled quail eggs, caramelized onions, brie and balsamic figs on a bed of toasted baguette slices, creating a perfect balance of flavours and textures. Enjoy the harmonious blend of savoury and sweet notes in every bite. Perfect for entertaining or a special treat for yourself.
Bring a pot of water to a rolling boil.
Once boiling, add quail eggs. Set a timer for 2 minutes (for soft-boiled eggs).
When the timer is up, scoop the eggs out of the pot and place them into a bowl of ice water.
Once they are cool enough, take them out of the water and peel. These will be used to garnish the crostini.
Place onions in a saucepan along with butter, olive oil, salt, and pepper. Cook for 30-40 minutes on very low heat, stirring occasionally until onions are soft and golden.
For the figs, place balsamic vinegar and water in a small pot and bring to a boil.
Add chopped dried figs and cook for 2 minutes. Remove from heat and let cool.
Turn on the oven to BROIL.
Place baguette slices on a parchment-lined tray and drizzle with olive oil. Broil for 1-2 minutes, remove from the oven, flip slices, and broil for another 1-2 minutes.
Spread fig jam on bread slices, top with caramelized onion, brie slice, and a few pieces of balsamic figs, then return to the oven for 1-2 minutes.
Remove from oven.
Halve the soft-boiled quail eggs, placing one-half of a quail egg on every crostini.