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Sea
Urchin Bruschetta
- 1/2
yellow onion, minced
- 1 Tbsp
dry sherry
- 1 Tbsp
fresh lemon juice
- 1 Tbsp
cilantro, chopped
- 2 Tbsp
extra virgin olive oil
- 24 sea
urchin 'tongues'
- 6 slices of rustic bread
Combine the
minced onion, sherry, lemon
juice, cilantro, and 1tbsp of
olive oil in a mixing bowl.
Add the urchins, and season with
salt and pepper. Let the
mixture marinate while bread is
being grilled. Brush bread
slices with remaining olive oil
and toast over medium heat until
both sides are lightly browned.
Slice bread into fingers.
Top with urchin mixture and
serve.
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