Picnic Crostini & Roast Beef, Chimichurri, & Quail Egg Recipe – Sunset Magazine
Crostini topped with roast beef, chimichurri, and quail egg for a delightful picnic treat—perfect for outdoor dining inspired by Sunset Magazine.
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Cooking tools:
- Oven
- Baking sheet
- Bread knife
- Cutting board
- Cooling rack
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Airtight container
- Aluminum foil
- Kitchen towel
Ingredients
- Crostini
- 1 baguette
- About 2 tbsp. extra-virgin olive oil
- About 1/2 tsp. kosher salt
- About 1/4 tsp. pepper
- 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
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