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.
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.
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.