Ingredients
8 slices white bread from a large loaf, crust removed
125g butter, melted
125 g feta cheese, cut into small cubes
6 cherry tomatoes, cut into wedges
10 stoned black olives, halved
8 quail's eggs, hard boiled and cut in four
2 tbsp olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
1 tps balsamic vinegar
salt and black pepper to taste
2 sprigs coriander to garnish
Method
Preheat the oven 190°C gas 5
1) flatten each piece of bread with a rolling pin, brush the bread slices with melted butter and arrange them in bun or muffin tins, press a piece of crumpled foil into each bread case to flatten them and secure in place, bake the bread for 10 minutes until golden, remove the bread from oven, discard the foil, leave to cool
2) mix together the feta, tomatoes eggs and olives
3) make a vinaigrette dressing by mixing oil, mustard and both vinegar, season to taste
4) just before serving, fill the bread baskets with the tomatoes mixture, arrange the eggs on top and spoon over the dressing, garnish with coriander
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