Makes 12 Oysters
Courtesy of Chef Ryan André, Le Creolé, Baton Rouge
August 2012

1 (10-inch) loaf French bread
5 tablespoons Oyster Butter, in all, recipe follows
12 large Louisiana oysters, shucked
1 cup shredded Parmesan cheese
1/4 cup minced cooked applewood smoked bacon
1/4 cup chopped green onion, for garnish

Preheat oven to 350º. Cut French bread into 1/4-inch slices. Toast bread on baking sheets until crisp, about 5 minutes. Remove bread slices from oven, and increase heat to Broil.
While bread toasts, in a large sauté pan over medium heat, melt 1/4 cup Oyster Butter. Add oysters and cook until plump, 3 to 4 minutes. Remove oysters from heat, and reserve. In a medium bowl, combine Parmesan cheese and bacon.
Spread remaining Oyster Butter on bread slices, Top each slice with 1 cooked oyster, and sprinkle with bacon mixture.
Broil oyster-topped bread in oven until cheese is melted and golden brown. Garnish with green onion, and serve immediately.


Oyster Butter

3 3/4 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
5 green onions, minced
3 tablespoons garlic cloves, minced
2 1/4 teaspoons Creole seasoning
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/3 teaspoon red pepper flakes
1 1/2 tablespoons white wine
1 1/2 tablespoons Crystal Hot Sauce
1/4 cup unsalted butter, softened

In a blender, combine all ingredients except butter, and process until smooth. In a small bowl, stir together butter and onion-herb mixture until well blended.

Photography by Sara Essex Bradley