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Author Notes: Oyster Pate is a simple combination of ingredients. It is a recipe to keep in your back pocket. Memorize it. When you have guests over, it makes a delicious little something to serve with cocktails. —Waverly
Food52 Review: This smoked oyster spread comes with an important lesson: cream cheese, which is used to hold the pâté together, takes on a certain sweetness when mixed with the salty and savory other ingredients. You can easily whip this up at the last minute, but I encourage you to make it ahead, if possible. Somehow, we managed not to devour this all at once, so I was able to test it again, a few hours later. I liked it even more then. Specifically, the spice notes in the Worcestershire sauce became more noticeable, but without overwhelming the other flavors. —AntoniaJames
- 1 8 oz tub cream cheese
- 3 tablespoons milk
- 4 tablespoons green onions, finely chopped white and some green parts
- 3 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce, or to taste
- 1 clove garlic, finely chopped
- 1 tablespoon flat-leaf parsley, finely chopped
- 1 4 oz can smoked oysters, drained and chopped
- sea salt and freshly ground black pepper, to taste
- 1 baguette, sliced into thin rounds
- butter, to taste
- COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
- TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
- SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Canned Fish Recipe