FOOD & DRINK BLOG

Ingredients
12 quail’s eggs
12 large slices bread
12 thin slices Serrano ham
1/3 cup (75g / 2.5 oz) butter or margarine, softened, for spreading, plus extra for garnishing (optional)
Chopped parsley to garnish
Salt

Makes 24

Put the quails’ eggs into a large pan of salted water, bring to a boil and boil for 3 minutes. Drain off the hot water and fill the pan with cold running water to stop the cooking. When the eggs are cool enough to handle, shell them. Leave in a bowl of cold water if not using at once.

Using a 2 inch (5cm) round cookie cutter, cut out 24 circles from the bread. Using the same cutter, cut out 24 circles of ham. Butter one side of each slice of bread, taking care not to tear the bread. Sprinkle the parsley over the buttered side of each circle, then top each with a circle of ham.

Drain the eggs if they are in water and pat dry, then cut each in half lengthwise. Put half an egg on top of each tapa, cut side down, then sprinkle with parsley. The tapas can be served like this, or you can garnish them with soft piped butter all around, if you like. They are best served immediately but if prepared in advance, store in the refrigerator until ready to serve.

Click here for more delicious recipes from The Book of Tapas.

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