Name: Baked Oysters Italian-Style with Ciabatta Crouton
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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

Directions

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.
For the oysters: Preheat oven to 400 degrees F.
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.
To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Bayona/Herbsaint, New Orleans, LA

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Baked Oysters Italian-Style with Ciabatta Crouton

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