6 thin cut pieces of day old Bread (crostini style) 2 tablespoons Spanish Olive Oil
Preheat oven to 350. Drizzle bread slices with olive oil, and bake until crispy – but not browned.
3 tablespoons Canola Oil 6 Quail Eggs
Heat a frying pan, add canola oil and 2 tablespoons olive oil. Carefully crack open quail eggs, and one at a time, fry, sunny side up style and quickly spoon hot oil over the top of the egg, just barely cooking the top. Remove eggs immediately.
1/4 pound Jamon Iberico Caviar
Put a piece of jamon on each crostini, then top off with a quail egg. Garnish the quail egg with caviar.