Bruschetta with egg and vegetables

Name: Bruschetta with egg and vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pcs baguette; 6 pcs quail eggs; 100 g cream cheese; 20 g arugula; 100 g mushrooms; 100 g cherry tomatoes; 2 tbsp balsamic sauce; 1 tbsp oil; to taste salt; to taste ground black pepper

Bruschetta with baguette, cream cheese, quail eggs, mushrooms, cherry tomatoes, and arugula, dressed with balsamic sauce.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 260
Protein: 9 g
Fat: 14 g
Carbs: 25 g

Ingredients

for 4 servings

baguette1 pcs
quail eggs6 pcs
cream cheese100 g
arugula20 g
mushrooms100 g
cherry tomatoes100 g
balsamic sauce2 tbsp
oil1 tbsp
saltto taste
ground black pepperto taste

Method

11 steps

Slice the baguette into pieces approximately 1.5 cm thick.
Place the baguette slices on a baking sheet greased with oil.
Bake the baguette in an oven preheated to 180°C for 5-7 minutes until golden brown.
While the baguette is baking, prepare the filling: slice the mushrooms and cut the cherry tomatoes in half.
Heat a little oil in a pan and sauté the mushrooms until done. Add the cherry tomatoes and cook for another 2-3 minutes.
Boil the quail eggs until hard, peel, and cut in half.
Spread cream cheese on the toasted baguette slices.
Top the cream cheese with the sautéed mushrooms and tomatoes.
Add the quail egg halves.
Garnish the bruschetta with arugula.
Drizzle with balsamic sauce, and season with salt and pepper to taste.