Recipe: Sea Urchin Bruschetta

Chef Trey's sea urchin bruschetta recipe he prepared for the James Beard Awards — a delightful twist on the traditional tomato and basil variety.


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.


  • 1/2 yellow onion, minced
  • 1 tablespoon dry sherry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons California Olive Ranch olive oil (or your preferred brand)
  • 24 sea urchin "tongues"
  • 6 rustic bread slices
  • Salt & freshly ground white pepper