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1
For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden.
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2
Remove garlic cloves and place in a food processor.
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3
To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid.
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4
Add white beans, sherry vinegar, and lemon juice to the food processor and puree.
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5
With the motor running, add in garlic/olive oil mixture.
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6
Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes.
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7
Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
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8
For the oysters: Preheat oven to 400 degrees F.
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9
Put oysters into a bowl and check for bits of shell.
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10
Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan.
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11
Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little.
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12
Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling.
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13
Remove from oven and serve immediately.
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14
To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
