The festive appetizer of quail eggs and tomatoes

20 cherry tomatoes

20 quail eggs

2/3 glass natural yogurt
what kind of yogurt to choose? we'll show

2 tbsp. mayonnaise

curry powder

salt

Preparation of sauce: curry heat in a dry pan on low heat for 1 minute, pour in the yogurt, add mayonnaise, salt, mix well, remove 2 hours in the cold.

Until ready to cook quail eggs, immediately drain the water, put under cold running water for a few minutes and clean gently without damaging the eggs.

Cut the tomatoes the top (one third), mostly to remove with a spoon the pulp and RUB hats inside with salt, put one hat on each egg.

Strung on two "mushroom" on each one skewer before serving Christmas buffet lay out on a flat dish.

Issued festive appetizer of quail eggs and tomatoes by toothpick sauce, the rest of the sauce is served separately.