Ingredients (serves 2)
12 fresh half shell oysters, cleaned*
2 slices sourdough or white bread
40g butter, chopped
½ cup bacon, finely diced
1 tablespoon parmesan, grated
¼ cup chives, chopped + extra for garnish
1 garlic clove, crushed
¼ cup pine nuts
Sea salt & cracked pepper
Course rock salt
Micro herbs, optional
Method
- Place a pan over medium heat, add bacon and garlic and sauté for 1-2 minutes. Remove from heat and set aside.
- In a food processor, add bread, butter, and parmesan and one tablespoon pine nuts. Blitz until the bread resembles a crumb, then stir in bacon, garlic, chives, remaining pine nuts and season with salt and pepper.
- Preheat the oven to 180°C (350°F). Place rock salt on a baking tray so the oysters will sit upon the tray. Top the oysters with the crumb mixture and place on the tray. Bake for 10- 12 minutes or until golden, remove from oven ready to serve.
To Serve
On 1 or 2 serving plates place rock salt on the base to hold each oyster, place oysters on top, scatter chopped chives and place micro herbs in the centre.
Chef's Notes
You can serve a dozen oysters each if desired just double the ingredients for the topping.
