Baked Oysters Italian-Style with Ciabatta Crouton

1. 1

   For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden.

2. 2

   Remove garlic cloves and place in a food processor.

3. 3

   To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid.

4. 4

   Add white beans, sherry vinegar, and lemon juice to the food processor and puree.

5. 5

   With the motor running, add in garlic/olive oil mixture.

6. 6

   Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes.

7. 7

   Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.

8. 8

   For the oysters: Preheat oven to 400 degrees F.

9. 9

   Put oysters into a bowl and check for bits of shell.

10. 10

    Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan.

11. 11

    Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little.

12. 12

    Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling.

13. 13

    Remove from oven and serve immediately.

14. 14

    To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

15. 15

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

16. 16

    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.