Author Notes
A twist on a classic, brings juicy oysters together with a basil-almond pesto, breadcrumbs, and heirloom cherry tomatoes. —mtlabor
Ingredients
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6
oysters, shucked and on the half shell
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1 cup
basil
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1/4 cup
toasted almond slices
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1/4 cup
parmesan cheese
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1/4-1/2 cups
olive oil
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6
heirloom cherry tomatoes, halved
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1/4 cup
breadcrumbs
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salt and pepper, to taste
Directions
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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.
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Place about a tablespoon of pesto on each oyster and top with a heaping teaspoon of breadcrumbs and 2 halves of the heirloom tomatoes.
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Broil oysters under high heat for about 6-7 minutes or until breadcrumbs are golden brown and pesto is bubbly. Serve right away.
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