Picnic Crostini & Roast Beef, Chimichurri, & Quail Egg Recipe – Sunset Magazine

Ingredients

• Crostini
• 1 baguette
• About 2 tbsp. extra-virgin olive oil
• About 1/2 tsp. kosher salt
• About 1/4 tsp. pepper
• Topping
• About 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Pinch hot red pepper flakes
• 10 quail eggs
• 3 tablespoons finely chopped flat-leaf parsley
• 3 tablespoons finely chopped oregano leaves
• About 10 thin slices rare roast beef, preferably freshly sliced