Food Recipes Appetizers Tapas Goat Cheese and Quail Egg Canapés Be the first to rate & review! Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County. By Mireia Taribó, Tara Gomez, and Carmen Sandoval Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Active Time: 25 mins Total Time: 30 mins Servings: 8 Ingredients 12 quail eggs 3 tablespoons chia seeds 2 ounces goat cheese (about 1/2 cup), chilled ½ cup heavy cream Kosher salt, to taste 24 cornmeal or polenta crackers (such as Farmer's Pantry Original Cornbread Crisps) Thinly sliced fresh white sage leaves and lemon peel strips, for garnish Directions Place quail eggs in a small saucepan, and add cold water to cover by 1 inch. Bring to a boil, uncovered, over medium-high. Boil 3 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Let stand 5 minutes. Peel eggs; set aside. Toast chia seeds in a small skillet over medium, stirring often, until fragrant and glistening, 3 to 4 minutes. Transfer seeds to a bowl; set aside. Combine goat cheese and heavy cream in bowl of a stand mixer fitted with the whisk attachment. Start beating on low speed, and gradually increase speed to medium-high, beating until mixture forms stiff peaks, 45 seconds to 1 minute total. Season with salt to taste. Spread about 2 teaspoons goat cheese mixture on each cracker. Working with 1 quail egg at a time, roll egg in toasted chia seeds to coat. Discard any excess chia seeds. Cut eggs in half lengthwise, and place 1 egg half on each cracker. Garnish with white sage leaves and lemon peel strips. Make Ahead Quail eggs and chia seeds may be prepared up to 1 day ahead. Store peeled quail eggs in an airtight container in refrigerator. Store toasted chia seeds in an airtight container at room temperature. Originally appeared: September 2021 Rate It Print