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