A twist on a classic, brings juicy oysters together with a basil-almond pesto, breadcrumbs, and heirloom cherry tomatoes.
A twist on a classic, brings juicy oysters together with a basil-almond pesto, breadcrumbs, and heirloom cherry tomatoes.—mtlabor
Makes: 6 oysters
oysters, shucked and on the half shell
cup toasted almond slices
cup parmesan cheese
cups olive oil
heirloom cherry tomatoes, halved
salt and pepper, to taste
In This Recipe
- In a blender or food processor, combine the basil, almonds, and parmesan. Drizzle in olive oil until you reach your desired consistency. Season with salt and pepper, to taste.
- Place about a tablespoon of pesto on each oyster and top with a heaping teaspoon of breadcrumbs and 2 halves of the heirloom tomatoes.
- Broil oysters under high heat for about 6-7 minutes or until breadcrumbs are golden brown and pesto is bubbly. Serve right away.
- This recipe was entered in the contest for Your Best Shellfish