Cray and Quail Bruschetta
Delicate and fresh, this bruschetta brings together sweet crayfish, tangy pickled cucumber, and rich quail egg for a truly elegant bite. All the elements can be made ahead of time, so you just have to assemble them for a great canape or a sophisticated start to a special meal.
How long will it take?
30 minutes
What’s the serving size?
Makes 8
What do I need?
For the Pickled Cucumber
- 2 tbsp rice vinegar or white wine vinegar
- 1 tsp caster sugar
- Pinch of salt
- ½ cucumber, sliced into thin rounds
For the Bruschetta
- 8 slices of baguette or sourdough, about 1 cm thick
- Olive oil, for brushing
For the Quail Eggs
- 8 quail eggs
- A splash of white vinegar
For the Crayfish Topping
- 100g cooked crayfish meat, shredded
- 2 tbsp crème fraîche
- 1 tsp lemon juice
- ½ tsp finely grated lemon zest
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Begin by pickling the cucumber. In a small bowl, mix vinegar, sugar and salt until dissolved. Add cucumber rounds, toss to coat, and set aside for at least 15 minutes. Drain before using.
- Make the bruschetta by brushing bread slices with olive oil and grilling until golden and crisp on both sides. Set aside.
- In a bowl, gently combine crayfish, crème fraîche, lemon juice, and zest. Season with salt and pepper to taste. Keep chilled.
- Cook the quail eggs by bringing a small saucepan of water to a gentle boil. Add a splash of vinegar, and lower in quail eggs carefully. Boil for 2 minutes for soft yolks or 3 minutes for firmer yolks. Cool in ice water, then peel and cut into quarters.
- To assemble the Bruschetta top each toasted slice with a spoonful of cray mixture, a round or two of pickled cucumber, and a quartered quail egg.
Top Tips
- You can make the pickled cucumber and cray mix ahead of time.
- Substitute cray with chopped prawns, shredded chicken, or smoked trout for a variation.
- Serve with a glass of sparkling wine.
