Oyster and Roasted Red Pepper Bruschetta
1 baguette
1 pint (16oz) fresh shucked oysters chopped
3 garlic cloves chopped
¼ c. olive oil
2 tbsp. freshly squeezed lemon juice
2 tsp. dried basil
Salt & pepper to taste
2 whole roasted red peppers, bottled or home roasted
2 green onions, thinly sliced
Preheat oven to 400F (200C).
Slice baguette into ½ “slices.
Arrange on large baking sheet. Toast in centre of 400F oven, turning over halfway through, until bread is golden on both sides, about 5 to 6 min.
Heat a non-stick frying pan to medium heat. Add olive oil. Add chopped garlic when oil is warm. Lightly sauté until garlic is light brown. Add chopped oysters, lemon juice, basil, salt & pepper. Simmer on low to medium heat until all liquid is reduced, about 15 min.
Meanwhile, chop roasted red peppers finely. Add to oyster mixture. When liquid is reduced, remove from heat and stir in sliced green onions. Serve on baguette toasts immediately.
