Goat Cheese and Quail Egg Canapés

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.

Goat Cheese Quail Egg Canapes
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Active Time:
25 mins
Total Time:
30 mins


  • 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 


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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