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...
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Cooking tools:
- Oven
- Roasting rack
- Roasting pan
- Tongs
- Spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Plate
- Serving platter
- Wooden spoon
- Pastry brush
- Aluminum foil
- Measuring spoon
- Glass
- Kitchen shears
- Butcher's twine
- Stove
- Skillet
- Colander
Ingredients
- 8 quails
- 1 lemon, cut into 8 wedges
- 100g butter
- 8 sprigs of fresh sage
- sea salt
- freshly ground black pepper
- 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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