Oysters kirkpatrick

4 Servings

Ingredients

Quantity Ingredient
16 larges Fresh oysters in the shell
1 small Green pepper; cored, seeded; and finely diced
1 cup Grated sharp Cheddar cheese or Coon cheese
2 Strips bacon; cut into 16 (1-inch) squares
3 Cloves garlic; minced
¼ cup Olive oil
1 can (small) Italian Plum tomatoes; drained and chopped
1 pinch Oregano
¼ cup Fresh chopped parsley
Salt and ground black pepper

Directions

MARINARA SAUCE

Preheat oven to 450. Scrub oysters thoroughly under running water and open them not more than 20 minutes before you plan to serve them. Set oysters on the half shell on a baking sheet and spoon 1 tsp. Marinara Sauce over each oyster. Place 1 tsp. diced green peppers on top of the sauce. Sprinkle the oysters with the cheese and top with a square of bacon. Just prior to serving, bake for 5 to 7 minutes or until bacon starts to crisp around the edges. Serve immediately. Marinara Sauce: Saute the garlic in the olive oil, but do not let it brown. Add the tomatoes, oregano, parsley, salt and pepper and simmer for 10 minutes. Let the sauce cool before spooning on the oysters.

CAFE PLAZA

COPLEY PLAZA, BOSTON

WINE: CHARDONNAY, FREEMARK ABBEY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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