Chef Kyle's Charcuterie Cocktails with Pickled Quail Eggs
- Prep time: 15 minutes
- Serves: 4-6
Chef Kyle Crawford found a way to make charcuterie even more fun — and more portable. Spring Creek pickled quail eggs anchor a bold mix of cubed cheese, cured meats, olives, and pickled peppers, all tossed together and served in coupette cocktail glasses. Finished with torn basil, a drizzle of balsamic glaze, and a breadstick for scooping, these are the appetizers that disappear first.
Ingredients
- 1 jar Spring Creek pickled quail eggs
- 1 cup cubed cheese of choice
- 1/2 cup whole queen olives
- 1/2 cup mini pickled peppers or pepperoncini
- 1 cup cured meat sticks of choice, chopped into bite-sized pieces
- Small handful of fresh basil, torn
- Balsamic glaze, for drizzling
- Breadsticks, for serving
Instructions
Combine pickled quail eggs, cubed cheese, olives, pickled peppers, and cured meat in a large mixing bowl. Toss gently to mix.
Divide evenly among coupette cocktail glasses.
Top each glass with torn basil and a drizzle of balsamic glaze. Finish with a breadstick and serve immediately as an appetizer.
