Roman Oyster Crostino

This luxurious bruschetta topping comes to us from

a friend in Rome. Imagine yourself in a garden under

a grape arbor with a carafe of wine, happy people,

and a sunny afternoon to while away…now this is

your first course…
¼ cup of olive oil

2 tablespoons of garlic, minced

2 tablespoons of parsley, minced

1 teaspoon of thyme, dried

1 tablespoon of lemon juice, freshly squeezed

2 teaspoons of black pepper, freshly ground

12 slices of French bread

6 strips of bacon, thickly sliced and halved.

2 dozen oysters, drained

12 slices of mozzarella cheese

Place half strips of bacon in a small pan and fry until

they are cooked but not crunchy. Remove and reserve.

Combine first six ingredients and, using a pastry brush,

paint both sides of each bread slice generously with the

mixture and place on a baking sheet. Lay one piece of

bacon on each slice, top with two oysters, and place in

a 375 degree oven for about fifteen minutes. Watch

closely to prevent the bread from burning. Remove

when the edges of the oysters curl. Place a slice of

cheese on each piece of bread and return to the oven

until it melts. Serve hot.


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