Name: Baked Italian Oysters
Yield: 8
Ingredients: 1½ slices white bread; Cooking spray; ⅓ 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; ⅛ tsp ground red pepper; ⅛ tsp black pepper; 24 oysters on the half shell; 8 lemon wedges

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

Ingredients

1½ slices white bread
Cooking spray
⅓ 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
⅛ tsp ground red pepper
⅛ tsp black pepper
24 oysters on the half shell
8 lemon wedges

Instructions

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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