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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 (1-ounce) slices white bread |
cooking spray |
1/3 cup sliced green onions |
1/4 cup chopped fresh parsley |
2 garlic cloves, minced |
1/4 cup italian-seasoned breadcrumbs |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 teaspoon fresh lemon juice |
1/8 teaspoon ground red pepper |
1/8 teaspoon black pepper |
24 oysters on the half shell |
8 lemon wedges |
Directions:
1. Preheat oven to 450°.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
3. 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.
4. Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
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