Cooks in: 40mins
Levels: Easy
Serves: 8
List of Ingredients
- 1/2 LB. of baby zucchini
- 1/3 LB. of fresh goat cheese
- 1/4 CUP of milk
- 16 of small slices of bread
- 8 of quail eggs
- 1 shallot
- green leaf lettuce
- garlic
- marjoram
- extra-virgin olive oil
- salt
- pepper
Method
1
Slice the shallot thickly. Julienne the zucchini and let marinate for 45 minutes with salt, the shallot, and a few sprigs of marjoram.
2
Cook the quail eggs by placing them in cold water. Bring the water to a boil and cook for 3-4 minutes.
3
In a bowl, whisk together the goat cheese, milk, salt, and pepper to obtain a mousse.
4
Toast the bread in the oven or in a pan, then rub them with a garlic clove.
5
Remove the shallot and marjoram from the marinade and gently drain the zucchini. Drizzle with oil. Top the bruschetta with the zucchini in the shape of a bird's nest shapes, leaving a hole in the center for the goat cheese mousse. Fill the hole with the mousse and top with half a quail egg per bruschetta. Serve on a bed of green leaf lettuce.