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
- 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.
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.
*You can serve a dozen oysters each if desired just double the ingredients for the topping.