top of page
  • Writer's pictureTommy Centola

Oysters Rockefeller Crostini

Here's a twist on a classic. This recipe is perfect for cocktail parties. It's also great as finger food as you open Christmas presents, which is a family tradition.


16 (1/2-inch thick) sliced toasted baguette, divided

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped fresh spinach

3 tablespoons butter

1 tablespoon Pernod

1 clove garlic, minced

1 teaspoon chopped fresh thyme

3/4 teaspoon Creole seasoning

12 fresh oysters, shucked and drained

Garnish; shaved Parmesan cheese and chopped fresh thyme


Preheat oven to broil. Line a small baking sheet with parchment paper.

In a work bowl of a food processor, place 4 baguette slices, celery, onion, spinach, butter, Pernod, garlic, thyme, and Creole seasoning; pulse until combined.

Arrange remaining 12 baguette slices in a single layer on prepared pan. Place one oyster on each slice, and top with vegetable mixture.

Broil until golden brown, about 4 minutes. Garnish with Parmesan cheese and thyme. Serve hot.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

55 views0 comments

Recent Posts

See All

Comments


bottom of page