Roasted Oyster Crostini with Brûléed Parmesan

Roasted Oyster Crostini with Brûléed Parmesan and Applewood Bacon
Roasted Oyster Crostini with Brûléed Parmesan and Applewood Bacon

Roasted Oyster Crostini with Brûléed Parmesan and Applewood Bacon by 2012 Louisiana Cookin’ Chef to Watch Ryan André of Le Creolé in Baton Rouge.

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Roasted Oyster Crostini with Brûléed Parmesan and Applewood Bacon
Yields 12
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Ingredients
  1. 1 (10-inch) loaf French bread
  2. 5 tablespoons Oyster Butter, in all, recipe follows
  3. 12 large Louisiana oysters, shucked
  4. 1 cup shredded Parmesan cheese
  5. 1/4 cup minced cooked applewood smoked bacon
  6. 1/4 cup chopped green onion, for garnish
Instructions
  1. 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.
  2. 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.
  3. Spread remaining Oyster Butter on bread slices, Top each slice with 1 cooked oyster, and sprinkle with bacon mixture.
  4. Broil oyster-topped bread in oven until cheese is melted and golden brown. Garnish with green onion, and serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
Oyster Butter
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Ingredients
  1. 3 3/4 teaspoons fresh lemon juice
  2. 1 1/2 teaspoons Worcestershire sauce
  3. 5 green onions, minced
  4. 3 tablespoons garlic cloves, minced
  5. 2 1/4 teaspoons Creole seasoning
  6. 3/4 teaspoon dried thyme
  7. 3/4 teaspoon dried oregano
  8. 1/3 teaspoon red pepper flakes
  9. 1 1/2 tablespoons white wine
  10. 1 1/2 tablespoons Crystal Hot Sauce
  11. 1/4 cup unsalted butter, softened
Instructions
  1. 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.
Louisiana Cookin https://www.louisianacookin.com/
 

 
Photography by Sara Essex Bradley

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