Fennel, Ham & Quail Egg Bruschetta

Meals based on Vol. 1 - NOURISHED - REBIRTH | Spring 2014

Easy yet flavorful, this simple bruschetta gets its punch from the fennel that is characteristic of Spring stretching into Summer. It makes an elegant appetizer or a light brunch.


Servings: 8 pieces

Prep Time: 5 minutes

Cook Time: 15 minutes



1 Italian loaf, sliced on deep bias (8 slices)

1 fennel bulb, sliced thin using a mandolin

1/4 lb Serrano ham, sliced thin

8 quail eggs

Balsamic Vinegar for drizzling

salt, pepper and olive oil as needed


  1. Drizzle olive oil on bread slices and toast. Set aside.

  2. Sauté the fennel in a little oil until soft and just turning brown, seasoning with salt and pepper.

  3. Divide the caramelized fennel onto the crostinis. 

  4. Wrap each slice and topping with a slice of ham. Arrange on serving plate

  5. Fry the eggs. They take 30 seconds.

  6. Top each crostini with a fried quail egg, sprinkle with salt and drizzle a touch of balsamic vinegar.

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