Baked Italian Oysters

Baked Italian Oysters

This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.
Servings: 8


  • slices white bread 
  • Cooking spray
  • cup sliced green onions
  • ¼ cup chopped fresh parsley
  • 2 garlic cloves minced
  • ¼ cup Italian-seasoned breadcrumbs
  • ¼ cup grated fresh Parmesan cheese
  • 1 tsp fresh lemon juice 
  • tsp ground red pepper
  • tsp black pepper
  • 24 oysters on the half shell
  • 8 lemon wedges


  • Preheat oven to 450°.
  • Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
  • Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
  • Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
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