Oysters Rockefeller Crostini

Oysters Rockefeller Crostini
Makes 12
  • 16 (½-inch-thick) slices toasted baguette, divided
  • ½ cup chopped celery
  • ¼ cup chopped yellow onion
  • ¼ cup chopped fresh spinach
  • 3 tablespoons unsalted butter
  • 1 tablespoon Pernod
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 12 fresh oysters, shucked and drained
  • Garnish: shaved Parmesan cheese, chopped fresh thyme
  1. Preheat oven to broil. Line a small baking sheet with parchment paper.
  2. In the work bowl of a food processor, place 4 baguette slices, celery, onion, spinach, butter, Pernod, garlic, thyme, salt, and pepper; pulse until combined.
  3. Arrange remaining 12 baguette slices in a single layer on prepared pan. Place one oyster on each baguette slice, and top with vegetable mixture.
  4. Broil until golden brown, about 4 minutes. Garnish with Parmesan and thyme, if desired.

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