Sugar Snap Pea Crostini With Quail Eggs

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Parade Magazine
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1 loaf French bread, sliced thinly (you'll need 18 slices)

3 Tbsp extra virgin olive oil

½ lb sugar snap peas

1 clove garlic

½ cup parmesan cheese

1 Tbsp freshly squeezed lemon juice

1 tsp chopped fresh mint

18 quail eggs

Freshly ground salt and black pepper

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