It has been awhile since I have posted a recipe. Its the holiday time and I was looking for something that would make a great appetizer for those holiday get togethers. Well turns out that oysters contain more zinc per serving than any other food; zinc helps maintain a healthy immune system, is needed for wound healing, helps maintain your sense of taste and smell. So this appetizer is not only delicous but good for you also!
Broiled Oysters with Jalapeño Pesto
½ cup (packed) fresh basil leaves
¼ cup plain dry bread crumbs
¼ cup freshly grated Parmesan cheese
¼ cup water
1 tablespoon fresh lemon juice
2 garlic cloves peeled
½ cup (1 stick) butter, room temperature
30 fresh oysters
Combine basil, cilantro, jalapeños, breadcrumbs, cheese, ¼ cup water, lemon juice, and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 ½ teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 ½ minutes. Place 3 oysters on each plate and serve. Serves 10.
Goes great with Napa Valley’s Cakebread Cellars Vin de Porche. This wine has an inviting floral fragrance. On the palate, the overall impression is one of smooth refreshing dryness with flavors that resemble a mix of fresh strawberries and cherries.
Cheers,
Michele
Broiled Oysters with Jalapeño Pesto
½ cup (packed) fresh basil leaves½ cup cilantro leaves chopped and plucked
2-3 jalapeño peppers
¼ cup plain dry bread crumbs
¼ cup freshly grated Parmesan cheese
¼ cup water
1 tablespoon fresh lemon juice
2 garlic cloves peeled
½ cup (1 stick) butter, room temperature
30 fresh oysters
Combine basil, cilantro, jalapeños, breadcrumbs, cheese, ¼ cup water, lemon juice, and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 ½ teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 ½ minutes. Place 3 oysters on each plate and serve. Serves 10.
Goes great with Napa Valley’s Cakebread Cellars Vin de Porche. This wine has an inviting floral fragrance. On the palate, the overall impression is one of smooth refreshing dryness with flavors that resemble a mix of fresh strawberries and cherries.
Cheers,
Michele
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