Add a new twist to this classic dish traditionally served in the shell. Place oysters on toasted baguette rounds for an easy to pass appetizer. Top oyster with spinach and bacon before broiling. Garnish with shaved parmesan cheese.
Ingredients
1 Pint Chesapeake Gold oysters or 18-24 fresh oysters shucked
3 slices bacon, chopped
1/4 Cup fresh spinach, chopped
1/4 Cup chopped onion
1/2 Cup chopped celery
1 tsp fresh lemon juice
½ tsp pepper
½ tsp Tabasco
1/2 tsp salt
1 tsp fresh thyme
2 cloves garlic
3-4 T butter softened
1 baguette cut into 1/2 inch slices, toasted
Shaved parmesan
Serves: Makes 18-24 Crostini, allow 2-3 pieces per person
Time to Prepare: 20-30 minutes
Instructions
Fry bacon until lightly browned. Remove and drain on paper towels.
Preheat oven to broil. Line a small baking sheet with parchment paper.
Lightly toast French bread rounds. Reserve four and process into fresh bread crumbs.
Arrange remaining baguette slices (18-24) in a single layer on baking sheet.
Melt 1 T butter in pan. Add onion, celery, spinach and garlic. Saute over medium-low heat until tender.
Remove from heat. Add salt, pepper, hot sauce, lemon juice and thyme. Mix fresh bread crumbs until evenly distributed.
Butter and place one large (or two small) oysters on each crostini. Spoon approximately 1 rounded teaspoon of spinach mixture on each. Top with bacon.
Broil until golden brown, about 4 minutes. Garnish with shaved Parmesan.
Notes
If omitting bacon, saute vegetables in 2 T butter. Can prepare vegetable topping in advance. Bring to room temperature before assembling and broiling crostini.
