Quail Egg Crostini Appetizer

Original source: The Gourmet Review

l Baguette
10 slices mild Coppa (this is a traditional Italian cold cut similar to prosciutto)
1 package of 10 Quail eggs (these look like miniature eggs)
1 tbsp butter or Pam No Stick Cooking Spray
Pinch Truffle salt
1/4 Cup grated Pecorino Truffle Cheese

Slice 10 pieces of Baguette ½” thick.
Lightly toast bread in Panini Press or under broil setting in oven until lightly browned.
Fry Quail eggs sunnyside up in frying pan with butter or Non Stick Cooking spray.
Take Quail eggs off burner while yokes are soft.
Add pinch of truffle salt to season eggs.

Sprinkle grated Pecorino Truffle Cheese on top of eggs.
Place l slice Coppa onto lightly grilled baguette slice.
Gently add Quail egg on top of Coppa. Be careful not to break yolk.
Add pinch of Truffle Salt on top of eggs.
Finish with a sprinkle of grated Pecorino Truffle Cheese as finish garnie.