egg speck textures
Appetizer / Snack

Caramelized Onion and Fig Crostini With Jammy Quail Eggs

  • Prep time: 10 min
  • Cook time: 40 min
  • Serves: 16
Celebrate any occasion with an easy-to-prep appetizer to impress your guests.

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.


    Caramelized onions:

    • 2 onions, thinly sliced

    • 2 tbsp butter

    • 1 tbsp olive oil

    Balsamic Figs

    • 1/2 cup dried figs, roughly chopped

    • 2 tbsp balsamic vinegar

    • 2 tbsp water

    Other ingredients:

    • 8-10 quail eggs

    • Fig jam

    • 1 large artisanal baguette, cut to 1/2” slices

    • Brie cheese, sliced and cut to fit slices of baguette


  1. Bring a pot of water to a rolling boil.

  2. Once boiling, add quail eggs. Set a timer for 2 minutes (for soft-boiled eggs).

  3. When the timer is up, scoop the eggs out of the pot and place them into a bowl of ice water.

  4. Once they are cool enough, take them out of the water and peel. These will be used to garnish the crostini.

  5. 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.

  6. For the figs, place balsamic vinegar and water in a small pot and bring to a boil.

  7. Add chopped dried figs and cook for 2 minutes. Remove from heat and let cool.

  8. Turn on the oven to BROIL.

  9. 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.

  10. 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.

  11. Remove from oven.

  12. Halve the soft-boiled quail eggs, placing one-half of a quail egg on every crostini.

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