6 slices Bread, cut into 24 - 5cm discs (Use a cookie cutter)
300g Minced Beef
1/4 cup Parmesan cheese, grated
2 tbsp fresh Parsley, finely chopped
1/2 tbsp Barbecue sauce
1 clove Garlic, minced
2 tsp Oil
2 red Onions, thinly sliced
1 tbsp Brown sugar
1 tbsp Balsamic vinegar
24 Quail eggs
1/2 cup Tomato Chutney
Preheat oven to 180°C. Lightly grease 2 baking trays.
Arrange bread on prepared trays. Lightly brush with oil and bake for 8-10 mins, until golden and crisp. Set aside.
Combine ground beef, cheese, parsley, barbecue sauce and garlic. Season. Shape into 24 patties, cover and chill for 20 mins.
Meanwhile, to make the onion marmalade, heat oil in a large frying pan over medium heat. Sauté onions for 3-4 mins, until tender. Add sugar and vinegar and cook, stirring, for 5-10 mins, until caramelized. Set aside and cover to keep warm.
Preheat a lightly oiled pan or grill plate over medium heat. Cook patties for 3-4 mins per side, or until cooked to your liking. Cover to keep warm.
Heat a lightly greased nonstick frying pan and fry quail eggs for 3-4 mins, until set.
To assemble, spread 1 tsp tomato chutney over each toast. Top with a beef patty, quail egg and onion marmalade.