Step 1

Slice the shallot thickly. Julienne the zucchini and let marinate for 45 minutes with salt, the shallot, and a few sprigs of marjoram.

Step 2

Cook the quail eggs by placing them in cold water. Bring the water to a boil and cook for 3-4 minutes.

Step 3

In a bowl, whisk together the goat cheese, milk, salt, and pepper to obtain a mousse.

Step 4

Toast the bread in the oven or in a pan, then rub them with a garlic clove.

Step 5

Remove the shallot and marjoram from the marinade and gently drain the zucchini. Drizzle with oil. Top the bruschetta with the zucchini in the shape of a bird's nest shapes, leaving a hole in the center for the goat cheese mousse. Fill the hole with the mousse and top with half a quail egg per bruschetta. Serve on a bed of green leaf lettuce.