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  • Writer's pictureTommy Centola

Angels on Horseback Crostini

I am staying with appetizers this week. The first one is perfect right now, since oysters are at their peak.

6 slices bacon

1 tablespoon fresh lemon juice

1 1/2 teaspoons hot sauce

12 fresh oysters, shucked and drained

12 wooden picks

4 ounces cream cheese, softened

1/4 teaspoon granulated garlic

12 slices bagette, toasted

Garnish; sliced jalapeño (optional)

Preheat oven to 405℉. Line a rimmed baking sheet with foil; top with a wire rack.

In a large skillet, cook bacon over medium heat for 5 to 6 minutes. (Bacon should be cooked about halfway through, not crisp.) Remove from skillet, and let cool. Cut inhale crosswise.

In a small bowl, combine lemon juice and hot sauce. Brush oysters with lemon juice mixture.

Wrap half a piece of bacon around heat oyster, overlapping ends slightly. Secure bacon with a wooden pick. Place bacon-wrapped oyster on rack on prepared pan, wooden pick side down.

Bake for 5 minutes; turn, and bake until bacon is crisp, 4 to 5 minutes more. Transfer to a paper towel-lined plate to let drain. Remove wooden picks.

In a small bowl, combine cream cheese and granulated garlic. Spread a spoonful of cream cheese mixture onto each baguette slice, and top with a warm bacon-wrapped oyster. Garnish with jalapeño, if desired. Serve immediately.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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