• Tommy 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.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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