Photo: Marina Oliphant
- 6 quail eggs
- 200g peas
- 4 slices prosciutto or pancetta
- 50g rocket leaves
- 150g cream cheese
- 1 tbsp olive oil
- Sea salt and pepper
- Pumpernickel bread
Cook quail eggs in simmering water for two minutes, drain and cool under cold running water.
Cook peas in simmering salted water for two minutes, then drain and cool under cold running water. Reserve one tablespoon peas.
Heat oven to 200C. Cut prosciutto into 12 small pieces and bake for three minutes or until crisped.
Peel eggs and cut in half. Whiz peas, rocket, cream cheese, olive oil and salt and pepper in a blender until smooth and bright green.
Using a biscuit cutter, cut small rounds from pumpernickel. Add a splodge of green pea puree, and top with half a quail egg and prosciutto. Add two or three reserved peas, scatter with pepper and serve.
Serve with drinks or as a small appetiser at the table.
- Main Ingredients - Peas
- Occasion - Easter