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Feta Cheese Tartlets
8 slices of bread from a medium cut large loaf
4 1/2 ounce of butter, melted
1 cup of feta cheese, cut into small cubes
4 cherry tomatoes, cut into wedges
8 pitted black or green olives, halved
8 quail's eggs, hard cooked
2 tablespoons of olive oil
1 tablespoon of wine vinegar
1 teaspoon of whole grain mustard
a pinch of superfine sugar
salt and pepper
sprigs of fresh parsley, to garnish |
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Remove the crusts from the bread. Trim the bread into squares and flatten each piece with a rolling pin.
Brush the bread squares with melted butter, and then arrange them in bun or muffin pans. Press a piece of crumpled foil into each bread shell to secure in place. Bake the shells in a preheated oven, 375ºF., for about 10 minutes or until crisp and browned.
Meanwhile, mix together the feta cheese, tomatoes, and olives. Shell the eggs and cut them into fourths. Mix together the olive oil, vinegar, mustard, and sugar. Season to taste with salt and pepper.
Remove the bread shells from the oven and discard the foil. Let cool.
Just before serving, fill the bread shells with the cheese and tomato mixture. Arrange the eggs on top and spoon over the dressing. Garnish with sprigs of fresh parsley. Serves 4
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