Sea Urchin Crostini

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, finely chopped

Lemon zest

1 teaspoon

Garlic

1 clove, minced

Olive oil

2 tablespoons, plus extra for drizzling

Baguette

1, sliced into 1/2-inch rounds

Sea urchin roe

4 ounces, fresh

Instructions

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet in a single layer. Drizzle with olive oil to lightly coat each slice.
3. Toast in the oven for about 10 minutes, or until the bread is golden and crispy. Keep an eye on them to prevent burning.
4. While the bread is toasting, prepare the sea urchin mixture. In a medium bowl, combine the fresh sea urchin roe, minced garlic, lemon zest, and finely chopped parsley. Season with salt and pepper to taste, mixing gently to combine without breaking the roe too much.
5. Once the bread is toasted, remove it from the oven and let it cool slightly before handling.
6. Generously spread the sea urchin mixture on top of each crostini, ensuring a good amount of the roe is on each piece.
7. Drizzle a touch more olive oil over the assembled crostini for added richness.
8. Serve immediately while the crostini are warm, and enjoy this luxurious treat.