Farmer’s Market Quail Egg Bruschetta

School is back in session. The air has grown cool. My Autumn Joy Sedum are turning crimson and a few errant leaves, tired and confused after an indifferent summer, are beginning to drift from their branches with the passing breeze. Fall is definitely in the air.

The farmer's market will close for the season in a few short weeks. I will miss the stalls of bright flowers, the baklava and gyros from Pop-a-Bak, Sweet Asylum’s fantastic Cheesecake Shooters, the smell of freshly ground coffee from Paper Tiger Coffee Roasters, mini cupcakes and delicious Herb Infused Limeade from Truly Scrumptious and, maybe most of all, quail eggs from Reister Farms.

With a dozen quail eggs and some other items I picked up at the market last week, I assembled some great Bruschetta. These pretty appetizers hint at seasonal transitions.  Bright with late summer color and flavor they are substantial enough to appeal to cool weather appetites.

Even better, they are easy.  I simply baked Crostini, topped them with Piquillo Pepper Bruschetta (something I won in a gift basket at last year’s Camas Farmer's Market's Farm to Table Gala) and a single fried quail egg.  For a garnish I added a sprinkling of snipped herbs from my own backyard garden.  The result was irresistible!

Quail Egg Bruschetta

1 baguette (Russell's Bread)
Tuscan Herb Blend Olive Oil (Navidi’s Olive Oils and Vinegars)
Parmesan cheese, grated (if desired)
Salt
Freshly ground pepper
1 dozen Quail eggs (Reister Farm)
Red Pepper Sauce (I used a jar of Piquillo Pepper Bruschetta by Elki)
snipped chives, or other herbs

Prepare the Crostini according to recipe directions.

Spread a generous amount of Red Pepper Sauce on Crostini.

Heat olive oil in a skillet over medium low heat. When hot, fry quail eggs over being careful not to overcook them.

Place a fried quail egg on top of each Crostini.

Sprinkle all with salt and pepper to taste. Garnish with fresh snipped herbs.

Note: I used jarred red pepper sauce but next time I might use my own Roasted Red Pepper Sauce that I serve over pan-simmered salmon. I would prepare it according to the recipe directions except that I would discard the collected juice from the roasted red peppers instead of adding it to the blender along with the peppers. I would also blend the mixture lightly to leave a little more texture.

Enjoy!