To prepare a delicious and refined snack, we start with a fragrant mix of grape seed oil, salt, pepper, and garlic powder. This mixture will become the perfect base for the crunchy baguette slices. We take a fresh baguette and, using a sharp knife, cut it into diagonal slices to maximize the roasting surface. Using a kitchen brush, we evenly spread the oil mixture on each slice, ensuring they are well coated. Then, we arrange them on a baking tray and place them in the preheated oven at 180 degrees Celsius. We let the slices roast until they become golden and crispy, a process that will take about 10-15 minutes.
Meanwhile, we take care of the fennel. We buy a fresh fennel bulb and, with a knife, cut two thin slices. In a pan, we heat a teaspoon of oil and add the fennel slices. We sauté them over medium heat, gently stirring, until they take on a beautiful golden hue. Once cooked, we remove them onto an absorbent paper towel to get rid of the excess oil.
After the baguette slices are ready, we take them out of the oven and arrange a slice of sautéed fennel on each. Here comes another delicious ingredient: prosciutto or smoked salmon, which will add extra flavor. We wrap the fennel slices in prosciutto or salmon, creating a combination of textures and flavors.
In the same pan where we sautéed the fennel, we add a little oil and fry two quail eggs until the whites are firm but the yolks remain slightly soft. Once the eggs are ready, we carefully lift them and place them on an absorbent paper towel to remove excess fat.
On each tartine, we place an egg and generously sprinkle grated parmesan, which will melt slightly due to the heat of the ingredients. These tartines can be prepared a little ahead of serving; if needed, we can put them back in the oven for a few minutes, just enough to warm them up. We serve this delicacy warm, admiring not only its pleasant appearance but also the enticing flavors that will delight our taste buds. This snack is perfect for any special occasion or simply to indulge yourself.
Meanwhile, we take care of the fennel. We buy a fresh fennel bulb and, with a knife, cut two thin slices. In a pan, we heat a teaspoon of oil and add the fennel slices. We sauté them over medium heat, gently stirring, until they take on a beautiful golden hue. Once cooked, we remove them onto an absorbent paper towel to get rid of the excess oil.
After the baguette slices are ready, we take them out of the oven and arrange a slice of sautéed fennel on each. Here comes another delicious ingredient: prosciutto or smoked salmon, which will add extra flavor. We wrap the fennel slices in prosciutto or salmon, creating a combination of textures and flavors.
In the same pan where we sautéed the fennel, we add a little oil and fry two quail eggs until the whites are firm but the yolks remain slightly soft. Once the eggs are ready, we carefully lift them and place them on an absorbent paper towel to remove excess fat.
On each tartine, we place an egg and generously sprinkle grated parmesan, which will melt slightly due to the heat of the ingredients. These tartines can be prepared a little ahead of serving; if needed, we can put them back in the oven for a few minutes, just enough to warm them up. We serve this delicacy warm, admiring not only its pleasant appearance but also the enticing flavors that will delight our taste buds. This snack is perfect for any special occasion or simply to indulge yourself.
Ingredients
2-3 slices of baguette (I used the end of a normal roll to have small slices) 2 slices of fennel 3 tablespoons of grape seed oil (or whatever you prefer) salt, pepper, and garlic powder to taste 2 slices of prosciutto (smoked salmon can be used but I didn't have any) 2 quail eggs (or regular) oil for frying the fennel and eggs parmesan for decoration