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Uni Crostini recipe

Uni Crostini.

This artisan recipe for Uni Crostini, seaurchin crostini, was created by Chef Ricardo Zárate.

Recipe: Uni Crostini

Tomato Compote:
1 tablespoon pure honey
6 tomatoes
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
Sea Urchin:
1 pound sea urchin (uni)**

  • For Tomato Compote: In a small pot, boilenough water to cover the tomatoes, then blanch the tomatoesfor 20 seconds. Remove the tomatoes from the water. Peel andslice them, then use a spoon to take out the seeds before puttingthem on a flat tray. Drizzle the tomatoes with 1 tablespoon ofhoney and 1 tablespoon of olive oil. Put in the oven and roastthem for 15 minutes at 350°F (175°C). Crush the tomatoesand add a 1 tablespoon of balsamic vinegar.
  • For Crostini: Brush the slices of Frenchbaguette with the olive oil and toast in the oven at 350°F(175°C) until lightly crisp.
  • For Aji Amarillo Honey Vinaigrette: Ina bowl, mix together honey, aji amarillo paste, lime juice andolive oil.
  • For Sea Urchin: Spread the tomato compoteon the French baguette slices. Top with a piece of uni and dresswith aji amarillo honey vinaigrette.

    Makes 8 servings.

    *Aji Amarillo paste is a yellow Peruvianchili paste available in Latin supermarkets.

    **You can find the sea urchin at any Japanesestore. If you cannot find sea urchin, you can substitute withraw scallops or salmon.

    Nutritional Infomation Not Provided.

    Recipe provided courtesy of National HoneyBoard.

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  • Comments

    1 Comment


    Looking forward to our next “secret ingredient” to be conquered — we’re considering sweetbreads, soft shell crab, tripe, and octopus as potential contenders — and sharing the resulting adventures with you! For now, here is Chef Eric Ripert’s recipe for the Amazing!! Thank you so much for the incredible and detailed post. I m looking to make a uni themed dinner, and was desperate for great recipes too. Do you think the pasta could be done without the caviar?

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