The Recipe for Canape with Quail eggs, Cheese and Tomatoes

This is an excellent appetizer for those who like delicious and offbeat food – small sandwiches – Canapes with mushrooms, made from eggs and tomatoes. If you make these nicely decorated canapes, even a kid who refuses to eat won’t reject them. The amount of ingredients depends on how many people will eat it.

Ingredients for Canape with Quail eggs, Cheese and Tomatoes

• 8 quail eggs
• 8 cherry tomatoes
• 4 thin slices of cheese Emmental or  Dutch cheese
• 4 small pieces of bread
• parsley, celery, olive oil, salt

Recipe for Canape with Quail eggs

1. Boil eggs hard, place them in cold water for 5 minutes and shell them.
2. Halve tomatoes. Their upper halves will be mushroom caps, so scoop the pulp out of them.
3. Chop the pulp and the lower tomato halves and simmer the mass with 2 spoons of olive oil and finely chopped celery leaves. Simmer the sauce until it gets thick.
4. Dry pieces of bread in the toaster and spread the sauce over the pieces.
5. Put slices of cheese on the sauce, then two eggs on each. Cut off the eggs’ bottoms so they can stand upright.
6. Place the scooped-out tomato halves atop the eggs. Put white yoghurt spots on them with a toothpick.
7. Decorate with parsley and serve.