Aurora Catering's  

Dilled Oysters on Crostini 
Yield 1- Oyster Appetizer

Ingredients
Crostini (Italian.... "little toasts")
2 PATS BUTTER
1 TBSP EXTRA VIRGIN OLIVE OIL
3 FRENCH BREAD SLICES (Cut on bias, 1/2 inch thick)

1 TBSP EXTRA VIRGIN OLIVE OIL
6 -8 FRESHLY SHUCKED LOUISIANA OYSTERS
3 SLICES OF GENOA SALAMI (Cut into 1/4 inch ribbons)
2 TBSP Silver Spring (TM), DILL MUSTARD (See Chef's Notes)
1 1/2 TSP CAPERS
1 TBSP FRESH PARSLEY (Chopped)
1/4 TSP CRAB BOIL

1/4 LB SHREDDED ROMANO CHEESE

Method
In a 10 inch Teflon skillet, and over medium high heat add the butter and oil, then toast both sides of the French bread. Remove the bread from the skillet with browned, and place in a preheated shallow bowl.

While the pan is still hot, add the remaining oil and oysters.  Quickly, add the remain ingredients. Sauté the oysters until the edges curl and start to give off some of their liquor.  DO NOT OVER COOK the oysters. This should take a minuet or so,  Pour the oysters over the Crostini, Sprinkle with cheese and serve.

Alternate Method
Other variations to this recipe is to play with the flavored mustards of the sauce, feel free to add what you like and experiment!! BUT keep it simple!

Plate Presentation
Place the Crostini in a preheated sallow bowl, then pour the oysters on top of the bread.   Sprinkle with romano cheese.  Serve

Chef's Notes:
Silver Spring (TM) Dill Mustard had the perfect combination of dill, mustard and horseradish for this recipe!!  The flavors marry so perfectly with the oysters and salami....

There are many adaptations that can be made from this recipe, but I have found that if you just keep it simple, it is the best for this recipe!


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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012