Behind the Recipes
Uni Crostini by Chef Ricardo Zárate
Makes 8 servings
INGREDIENTS:
For the tomato compote:
1 tbsp. pure honey
6 tomatoes
1 tbsp. olive oil
1 tbsp. balsamic vinegar
For the crostini:
1 French baguette, sliced into 1/4 inch to 1/2 inch slices
3 tbsp. olive oil
For the aji amarillo honey vinaigrette:
1/4 cup honey
1 tbsp aji amarillo paste
1/4 cup lime juice
1/4 cup olive oil
For the sea urchin:
1 lb sea urchin (uni)
Notes: You can find the sea urchin at any Japanese store. If you cannot find sea urchin, you can substitute with raw scallops or salmon.
PREPARATION:
1. Crostini: Brush the slices of French baguette with the olive oil and toast in the oven at 350 degrees until lightly crisp.
2. Tomato compote: In a small pot, boil enough water to cover the tomatoes and blanch the tomatoes for 20 seconds.
3. 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.
4. Drizzle the tomatoes with 1 tbsp. of honey and 1 tbsp. of olive oil. Put in the oven and roast them for 15 minutes at 350 degrees.
5. Crush the tomatoes and add a 1 tbsp. of balsamic vinegar.
6. Aji Amarillo honey vinaigrette: In a bowl, mix together honey, aji amarillo paste, lime juice and olive oil.
7. Uni sea urchin crostini: Spread the tomato compote on the French baguette slices. Top with a piece of uni and dress with aji amarillo honey vinaigrette.
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