Tartino with quail eggs and pate

Tartino with quail eggs and liver pate. Such small sandwiches will whet your appetite before the main meal, tarts are easy to make and convenient to eat

Ingredients

• Black rye bread - 100 g
• Quail eggs - 5 pcs.
• Liver pate - 100 g
• Ground black pepper - to taste
• Salt - to taste
• Vegetable oil for frying
• Fresh greens - for garnish

Directions

1. Boil quail eggs. Transfer the boiled eggs to cold water, cool and peel. Cut each egg in half.
2. Cut slices of black bread into squares. The stems can be cut off if desired.
3. Heat the vegetable oil in a frying pan and fry the croutons on it on both sides until golden brown.
4. Place the croutons on a paper towel to absorb excess oil. Let cool slightly, sprinkle with salt and freshly ground black pepper.
5. Prepare everything for the formation of tarts with quail eggs and turkey liver pate.
6. Spread liver pate on a slice of bread, lay half a quail egg on top.
7. Transfer sandwiches with pate and quail eggs to a dish and garnish with herbs and black pepper.
8. For pate and egg tarts, you can add capers or chopped olives to give a more interesting taste.