Brie and Bacon Oysters

Courtesy of Jolie Pearl Oyster Bar

Brie and Bacon Oysters
Makes 16
  • 4 slices bacon
  • 1 teaspoon butter
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 2 tablespoons white wine
  • 1 cup heavy whipping cream
  • 8 ounces Brie, rinds trimmed
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • 16 oysters on the half shell*
  • 2 cups panko (Japanese bread crumbs)
  1. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tablespoon drippings in pan. Add butter to pan; stir in shallot and garlic, and cook until tender. Add white wine, and cook until wine evaporates.
  2. Add cream, and bring to a simmer. Add Brie, cream cheese, and Parmesan, stirring until melted and combined. Strain mixture through a fine-mesh sieve. Cover and refrigerate until cold, up to 5 days.
  3. Preheat oven to 450°.
  4. Pour rock salt onto a rimmed baking sheet. Place oysters on rock salt. Top each oyster with about 2 tablespoons Brie sauce and 2 tablespoons bread crumbs.
  5. Bake until browned and bubbling, 10 to 15 minutes. Crumble reserved bacon, and sprinkle over oysters.
*Shucked oysters put in a metal or ceramic baking dish can be substituted.



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