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.
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Good Cooking, Good Eating and Good Living!!!