Antipasto with Baked Oysters Recipe
Ingredients
| Oysters - 16 nos, on one half of each shell | ||
| Dijon Mustard | 1 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon, crushed | |
| Tomatoes | 1/2 Cup (16 tbs), minced | |
| Scallions | 3 Tablespoon, minced | |
| Kale leaves | 16 (For the Antipasto:) | |
| Broccoli | 1 Cup (16 tbs), steamed (For the Antipasto:) | |
| Salmon | 6 Ounce, drained (For the Antipasto:) | |
| Dry-Curd Cottage Cheese - 1/2 cup | ||
| Dried tarragon | 1/2 Teaspoon (For the Antipasto:) | |
| Figs | 1 , dried (For the Antipasto:) | |
| Non-fat Yoghurt Scallions - 1 cup | ||
| Dijon Mustard | 1 Teaspoon (For the Antipasto:) | |
| Fennel seeds | 1 Teaspoon, crushed (For the Antipasto:) | |
Directions
GETTING READY
1) Preheat the oven to 450°F.
MAKING
2) In a shallow baking dish, arrange the oysters in their shells.
3) Mix the mustard and fennel in a bowl and spread evenly over all the oysters.
4) Bake the oysters for about 10 minutes or until they've change color. Keep the baked oysters aside.
5) Cover the serving plate with the kale leaves. Over the leaves, place broccoli, salmon and oyster shells.
6) In a bowl, combine tarragon and cottage cheese.
7) Make incisions in each of the figs and stuff them carefully with the tarragon-cheese mixture. Drop them on the platter.
8) Mix yoghurt, mustard and fennel and drizzle over the antipasto.
SERVING
9) Serve the Antipasto With Baked Oysters at room temperature.
10) The Kale leaves can be used to scoop the antipasto off the plate.
1) Preheat the oven to 450°F.
MAKING
2) In a shallow baking dish, arrange the oysters in their shells.
3) Mix the mustard and fennel in a bowl and spread evenly over all the oysters.
4) Bake the oysters for about 10 minutes or until they've change color. Keep the baked oysters aside.
5) Cover the serving plate with the kale leaves. Over the leaves, place broccoli, salmon and oyster shells.
6) In a bowl, combine tarragon and cottage cheese.
7) Make incisions in each of the figs and stuff them carefully with the tarragon-cheese mixture. Drop them on the platter.
8) Mix yoghurt, mustard and fennel and drizzle over the antipasto.
SERVING
9) Serve the Antipasto With Baked Oysters at room temperature.
10) The Kale leaves can be used to scoop the antipasto off the plate.
Chef
