Picnic Crostini With Roast Beef, Chimichurri, And Quail Egg

• Crostini
• 1 baguette
• About 2 tbsp. extra-virgin olive oil
• About 1/2 tsp. kosher salt
• About 1/4 tsp. pepper
• Topping
• About 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Pinch hot red pepper flakes
• 10 quail eggs
• 3 tablespoons finely chopped flat-leaf parsley
• 3 tablespoons finely chopped oregano leaves
• About 10 thin slices rare roast beef, preferably freshly sliced

1. Make crostini: Preheat oven to 375u0b0. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
2. Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.
3. Make topping: Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
4. Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife). Heat a medium nonstick frying pan over low heat and brush with oil. Slide 5 eggs from bowls into pan, cover pan, and cook until the whites are set but the yolks are bright yellow, about 2 minutes. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.
5. Stir parsley and oregano into shallot mixture just before serving. Set a folded slice of beef on each crostini, drizzle with some sauce, and top with an egg.

crostini, baguette, extravirgin olive oil, kosher salt, pepper, topping, extravirgin olive oil, sherry vinegar, shallot, clove garlic, salt, hot red pepper, eggs, flatleaf parsley, oregano leaves, beef

Taken from www.myrecipes.com/recipe/picnic-crostini-roast-beef (may not work)