Serves: 4
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Ingredients:
1 Tbsp. Texas olive oil
1 Tbsp. unsalted butter
2 large Texas onions, thinly sliced
Salt and pepper to taste
Rock salt, for cooking and serving
24 Texas oysters, shucked and left in the bottom shells
8 ounces Brie cheese, rind removed, sliced into 24 pieces
Cayenne pepper, to taste
6 slices bacon, each cut into 4 pieces
1 cup fresh soft breadcrumbs
Flat-leaf parsley for garnish
Procedure:
Preheat oven (or grill) to 450°F. Heat olive oil and butter in a large sauté pan over medium heat. Sauté onions until golden and caramelized; season with salt and pepper. Line a baking sheet with rock salt and place oysters in their shells on top. Top each with some of the onion, enough to cover, then top with a slice of Brie, a sprinkle of cayenne, one slice of bacon, and sprinkle with breadcrumbs. Bake until bacon is crispy, breadcrumbs are browned and the oysters are cooked, about 10 minutes.
To serve: Serve immediately, garnished with flat-leaf parsley.
Recipe Author: Chef Molly Fowler
Chef's Background: Traveling culinary instructor, television personality,
recipe developer, and cookbook author.
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf