oystersOne dozen oysters in the shell, scrubbed, top shell shucked, bottom jewel laid upright on a sheet pan.

½ C. Asiago cheese, grated fine
½ C. bread crumbs
1/3 C. butter, softened
1/3 C. finely chopped sweet red peppers
¼ C. finely chopped purple onion
2 cloves garlic, finely chopped
1 tsp. basil, finely chopped

In the softened butter, mix the sweet red pepper, onion, garlic, and basil. Set aside. Mix the cheese and bread crumbs together in another bowl.

Preheat broiler to low. Place a rack in the lower area of your oven. Carefully slide the sheet pan with your treasure onto the rack. Make sure none of the shells topple over. You can lay a half-inch bed of rock salt down if you are unsure of their stability or use a bit of moist bread underneath to help individual ones stay level. Broil for 8 to 10 minutes. Watch that topping doesn’t burn.

Serves four as an appetizer.

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