If sea urchin is going to be the next pork belly I have no objection, your Honor. I am guilty as charged for enjoying it so much. New York has been rolling in roe for a long time with top restaurants featuring uni on their menu in all its glory. I had dinner at Marea recently and the first bite of the night was an amazing Uni, lardo and sea salt crostini that I had to immediately replicate at home – and you should too. It couldn’t be easier or delicious. You don’t even need a recipe since what you see on the photos is all there is to it, but I just wanted to document it because that’s what I do.
The complex salty-sweet flavor of sea urchin is accentuated by a sprinkle of sea salt and the firm crunch of the crostini complements the outrageously creamy topping. Oh, and lardo is pure, unadulterated pork-fat flavor. Anything it’s melted on becomes that much better. It’s a simple but impressive juxtaposition of decadent ingredients. Thanks to Michael White at Marea for coming up with this one.
Sea Urchin Crostini with Lardo and Sea Salt
- Inspired by Michael White @ Marea
- Serves 4
For the sea urchin crostini:
- 8 slices baguette
- xv olive oil
- 1 sprig rosemary
- 1 tray sea urchin
- 8 thin slices lardo, frozen
- sea salt
For the Sea Urchin Crostini:
- Brush the baguettes slices with olive oil and toast in oven until golden. Brush the rosemary against the crostini. Place 4 pieces of roe on each crostini and top with thinly sliced lardo (place block of lardo in freezer before slicing). Return the crostini to the oven or use a blow torch to melt it. Serve warm sprinkled with sea salt.