Roast quail with sticky tomato bruschetta – Food & Home Magazine
The perfect meal for a summer's day. When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook...
Ingredients
- 8 quails
- 1 lemon, cut into 8 wedges
- 100g butter
- 8 sprigs of fresh sage
- sea salt and freshly ground black pepper, to taste
- 16 slices pancetta or streaky bacon
- 1 ciabatta loaf, roughly sliced
- 400g cherry tomatoes on the vine
- olive oil, to taste
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