Sea Urchin Bruschetta
Prepared by Trey Foshee for the James Beard Awards
Feeds 6
Preparation
For the Bruschetta
Combine the minced onion, Sherry, lemon juice, cilantro and one tablespoon of the olive oil in a bowl. Add the urchins and season with salt and pepper. Let marinate while you grill the bread. Brush the bread slices with the remaining olive oil and grill over medium heat until both sides are lightly colored. Slice the toast into fingers and top with the urchin and serve.
Ingredients
For the Bruschetta
- 1/2 ea. Yellow Onion, Minced
- 1 T Dry Sherry
- 1 T Fresh Lemon Juice
- 1 T Cilantro, Chopped
- 2 T Extra Virgin Olive Oil
- 24 ea. Sea Urchin "Tongues"
- 6 ea. Rustic Bread Slices
- Salt & Freshly Ground White Pepper
