California Aquaculture Association

Recipe: Roasted Oyster Crostini with Brûléed Parmesan

CTWRoastedOysterYields 12


  • 1 (10-inch) loaf French bread
  • 5 tablespoons Oyster Butter, in all, recipe follows
  • 12 large oysters, shucked
  • 1 cup shredded Parmesan cheese
  • 1/4 cup minced cooked applewood smoked bacon
  • 1/4 cup chopped green onion, for garnish


  1. Preheat oven to 350º. Cut French bread into 1/4-inch slices. Toast bread on baking sheets until crisp, about 5 minutes. Remove bread slices from oven, and increase heat to Broil.
  2. While bread toasts, in a large sauté pan over medium heat, melt 1/4 cup Oyster Butter. Add oysters and cook until plump, 3 to 4 minutes. Remove oysters from heat, and reserve. In a medium bowl, combine Parmesan cheese and bacon.
  3. Spread remaining Oyster Butter on bread slices, Top each slice with 1 cooked oyster, and sprinkle with bacon mixture.
  4. Broil oyster-topped bread in oven until cheese is melted and golden brown. Garnish with green onion, and serve immediately.


Oyster Butter

  • 3 3/4 teaspoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 5 green onions, minced
  • 3 tablespoons garlic cloves, minced
  • 2 1/4 teaspoons Creole seasoning
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/3 teaspoon red pepper flakes
  • 1 1/2 tablespoons white wine
  • 1 1/2 tablespoons Crystal Hot Sauce
  • 1/4 cup unsalted butter, softened


  1. In a blender, combine all ingredients except butter, and process until smooth. In a small bowl, stir together butter and onion-herb mixture until well blended.