Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg

Dairy Free
Very Healthy
Health score
100%
Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg
60 min.
1
2090kcal

Suggestions


Are you ready to elevate your picnic game with a dish that is as delightful to the eyes as it is to the palate? Introducing the Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg! This culinary masterpiece is not just a feast for the taste buds, but it also boasts a perfect health score of 100, making it an ideal choice for health-conscious food lovers.

Imagine biting into a crispy, golden crostini, topped with tender slices of rare roast beef, vibrant chimichurri bursting with fresh herbs, and a beautifully cooked quail egg that adds a touch of elegance to each bite. The combination of flavors is simply irresistible, offering a delightful contrast of textures and tastes that will impress anyone you share this dish with.

Whether you’re enjoying a relaxing day at the park or hosting a casual gathering, these crostini are easy to prepare, making them the perfect appetizer or snack. Plus, with only 2090 calories for an entire serving, you can indulge without guilt. Not to mention, this recipe is dairy-free and featuring nutritious ingredients, adding to its appeal.

This Picnic Crostini isn’t just a meal; it’s an experience, inviting you to savor each bite surrounded by nature or in good company. So grab your baguette and let’s create a dish that’s sure to become a favorite at every picnic!

Ingredients

  •  crusty baguette 
  • serving accompaniment: crostini 
  • tablespoons flat parsley finely chopped
  • clove garlic minced
  • 0.5 tsp kosher salt 
  • 0.3 cup olive oil extra virgin extra-virgin
  • tbsp olive oil extra virgin extra-virgin
  • tablespoons oregano finely chopped
  • 0.3 tsp pepper 
  • 10  quail eggs 
  • pinch pepper red hot
  • 10 slices pan drippings from roast beef preferably sliced thin
  • 0.5 teaspoon salt 
  • small shallots minced
  • tablespoons sherry vinegar 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • whisk
  • wax paper

Directions

  1. Make crostini: Preheat oven to 37
  2. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use).
  3. Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
  4. Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total.
  5. Let cool.
  6. Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
  7. Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife).
  8. 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.
  9. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.
  10. 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.

Nutrition Facts

Calories2090kcal
Protein20.02%
Fat47.73%
Carbs32.25%

Properties

Glycemic Index
272.5
Glycemic Load
105.31
Inflammation Score
-10
Nutrition Score
76.98000028859%

Flavonoids

Apigenin
25.93mg
Luteolin
0.23mg
Kaempferol
0.19mg
Myricetin
1.83mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:2090.12kcal
104.51%
Fat:111.16g
171.02%
Saturated Fat:19.85g
124.06%
Carbohydrates:168.98g
56.33%
Net Carbohydrates:154.59g
56.22%
Sugar:17.81g
19.79%
Cholesterol:919.2mg
306.4%
Sodium:8626.66mg
375.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:104.9g
209.81%
Vitamin K:350.28µg
333.6%
Vitamin B3:36.14mg
180.68%
Vitamin C:145.39mg
176.23%
Iron:27.29mg
151.63%
Selenium:103.03µg
147.19%
Calcium:1448.7mg
144.87%
Vitamin B1:2.13mg
141.94%
Vitamin B2:2.16mg
127.32%
Manganese:2.52mg
126.02%
Folate:483.35µg
120.84%
Vitamin E:16.58mg
110.5%
Phosphorus:1094.34mg
109.43%
Vitamin B12:6.18µg
103.03%
Zinc:14.6mg
97.36%
Vitamin B6:1.88mg
93.8%
Fiber:14.39g
57.56%
Magnesium:206.9mg
51.73%
Potassium:1664.76mg
47.56%
Copper:0.79mg
39.4%
Vitamin B5:3.9mg
38.96%
Vitamin A:1788.39IU
35.77%
Vitamin D:1.26µg
8.4%
Source:My Recipes