Duck Fat Toasts with Quail Eggs and Asparagus Pesto recipes
Ingredients
- 1 clove garlic, roughly chopped
- 1/4 c. pine nuts, lightly toasted
- 1/2 c. cubed parmesan cheese
- 1/4 c. olive oil
- 10 thin stalks asparagus, woody ends trimmed
- 3/4 c. packed basil leaves
- 3-5 TBS duck fat
- 1 baguette, sliced on a diagonal into at least 12 slices
- sea salt
- 12 quail eggs
- 12 small slices guanciale or prosciutto (optional)
- black pepper
Instructions
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