Place onions and garlic into the bowl of a food processor and process until finely chopped
Add quail and pulse until meat is minced
Add breadcrumbs, a good pinch of salt and some black pepper then pulse 2 or 3 times until well combined. Using clean hands, form meat into small patties. Cover and refrigerate for 30 minutes
Meanwhile, make the crostini. Pre-heat oven to 180°C. Slice the baguette into 30 slices and brush or spray with olive oil. Bake for 10 - 12 minutes or until lightly golden. Set aside to cool
Heat 2 tablespoons olive oil in a fry pan and cook quail for 3 minutes each side or cook to your liking
Top each crostini with a quail meatball and half a teaspoon of tomato jam or chutney and a tiny sprig of baby rocket
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