Oyster Bruschetta

1. 1

   Heat he grill for direct heat grilling.

2. 2

   In a small bowl combine the vinegar with a pinch of salt and a few grinds of pepper. Coarsely chop the green onions and basil and add them to the vinegar. Add the oil and mix to combine. If you have some oyster juice from the oysters add a slash or two to the sauce. Set the mignonette aside.

3. 3

   Brush the slices of bread with oil and season them with a pinch of salt and a grind of pepper. grill them.

4. 4

   Lay the bread out on a tray and top them with 2 or 3 oysters depending on the size of the oysters. Garnish them with the mignonette, a couple of drops of sriracha, and squeeze a lime over the top. Serve with a tequila drink.

* Per serving · 4 servings · Values may vary.

No additional tips available.