This artisan recipe for Uni Crostini, sea urchin crostini, was created by Chef Ricardo Zárate.
1 tablespoon pure honey
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 French baguette, sliced into 1/4 to 1/2-inch slices
3 tablespoons olive oil
Aji Amarillo Honey Vinaigrette:
1/4 cup honey
1 tablespoon aji amarillo paste*
1/4 cup lime juice
1/4 cup olive oil
1 pound sea urchin (uni)**
- For Tomato Compote: In a small pot, boil enough water to cover the tomatoes, then blanch the tomatoes for 20 seconds. Remove the tomatoes from the water. Peel and slice them, then use a spoon to take out the seeds before putting them on a flat tray. Drizzle the tomatoes with 1 tablespoon of honey and 1 tablespoon of olive oil. Put in the oven and roast them for 15 minutes at 350°F (175°C). Crush the tomatoes and add a 1 tablespoon of balsamic vinegar.
- For Crostini: Brush the slices of French baguette with the olive oil and toast in the oven at 350°F (175°C) until lightly crisp.
- For Aji Amarillo Honey Vinaigrette: In a bowl, mix together honey, aji amarillo paste, lime juice and olive oil.
- For Sea Urchin: Spread the tomato compote on the French baguette slices. Top with a piece of uni and dress with aji amarillo honey vinaigrette.
Makes 8 servings.
*Aji Amarillo paste is a yellow Peruvian chili paste available in Latin supermarkets.
**You can find the sea urchin at any Japanese store. If you cannot find sea urchin, you can substitute with raw scallops or salmon.
Recipe provided courtesy of National Honey Board.