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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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- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
Ingredients
Croutons:
Oysters:
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.
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