You will need
½ ciabatta loaf
Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
4 quail’s eggs
1 onion (preferably red), sliced into half rings
50g tin anchovy fillets, drained
1 T (15ml) cumin seeds, lightly toasted and roughly ground
¼ cup (60ml) chopped parsley
Boil extra quail’s eggs and serve with a dry seasoning dipping bowl, of 1T (15ml) Ina’s Seasoned Sea Salt and 2 T (30ml) toasted and ground cumin seeds.
Adjust the oven rack to middle position and preheat oven to 200°C.
Slice the Ciabatta into 1 cm thick slices, pack on a baking tray, brush tops with olive oil and sprinkle lightly with Garlic & Herb Seasoning.
Bake for ±10 minutes until golden.
Boil quail eggs for 4 minutes and immediately put into ice cold water. Peel from the blunt end and cut in half lengthways.
Pile the half onion rings, quail’s egg halves and anchovy fillets onto the bruschetta. Sprinkle liberally with the ground toasted cumin and chopped parsley. Serve with drinks or as a starter.
If quail’s eggs are unavailable use small or medium size hen’s eggs, cut into ¼ wedges.