• 12 thin slices Italian ciabatta
• 3 tbsp olive oil
• 12 quail eggs
• 1 handful basil leaves
• 6 slices Parma Ham

Black olive mayonnaise

• 1 egg yolk
• 1 tbsp white wine vinegar
• ½ tsp Dijon mustard
• ½ tsp crushed garlic
• 50g black olives, pitted and pureed
• 300ml olive oil

First, make the mayonnaise by whisking together the egg yolk, vinegar, mustard, garlic and black olives.
Gradually, add in the olive oil, whisking continuously until the mixture thickens to give a smooth mayonnaise consistency. Season well to taste and leave to chill.
Rub each slice of ciabatta with olive oil and toast on both sides until golden brown, leave to cool.
Fry the quail eggs in a little olive oil until the yolk is just beginning to set. Leave to cool slightly.
Top each crostini with plenty of black olive mayonnaise, basil and fried quail egg, before finishing with a slice of Parma Ham.