Recipe courtesy of Bayona

Baked Oysters Italian-Style with Ciabatta Crouton

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1/2 cup whole garlic cloves

1/2 cup olive oil

1/2 cup white wine

1 cup soft-cooked white beans

2 teaspoons Sherry vinegar

1/2 teaspoon lemon juice

1/4 pound finely diced pancetta, cooked until crispy, then drained, fat reserved

Red pepper flakes

8 (1/4-inch) slices ciabatta or other Italian-style bread


1 pint shucked oysters (approximately 24)

1 tablespoon butter

1 to 1 1/2 cups bread crumbs

3 tablespoons chopped Italian parsley

1/4 cup good quality olive oil

1 tablespoon chopped garlic

2 tablespoons chopped mixed herbs, such as rosemary, thyme, and sage

1/4 cup grated Grana Padano or Parmigiano Reggiano

Salt and pepper


  1. For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
  2. For the oysters: Preheat oven to 400 degrees F.
  3. Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
  4. To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.
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