Recipe by Chef Chiqui Collier, New Orleans Cooking Experience

Makes 6—8 servings

Ingredients:

• 2 pints fresh oysters, well-drained
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1 teaspoon lemon pepper
• 1/2 to 1 teaspoon granulated garlic
• 1 tablespoon Worcestershire sauce
• 1/2 cup Romano cheese, grated
• 1/2 cup dry vermouth
• 1/2 cup extra virgin olive oil
• 1 cup seasoned breadcrumbs
• Toasted French bread croustades

Instructions:

Place all ingredients except the breadcrumbs in a bowl. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 450°F. Divide oysters and the marinade between 6 to 8 individual ramekins. Carefully cover each ramekin with the seasoned breadcrumbs. Place the ramekins on a sheet pan and place in oven for approximately 8 minutes until bubbly and well-browned. Serve immediately with toasted French bread croustades.