Antipasto With Baked Oysters
|Oysters||16 (On One Half Of Each Shell)|
|Tomatoes||1⁄2 Cup (8 tbs), minced|
|Scallions||3 Tablespoon, minced|
|For the antipasto|
|Broccoli||1 Cup (16 tbs), steamed|
|Canned salmon||6 Ounce, drained, chucked|
|Dry curd cottage cheese||1⁄2 Cup (8 tbs)|
|Dried tarragon||1⁄2 Teaspoon|
|Non fat yogurt||1 Cup (16 tbs)|
|Dijon mustard||1 Teaspoon|
|Fennel seeds||1 Teaspoon, crushed|
1) Preheat the oven to 450°F.
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.
9) Serve the Antipasto With Baked Oysters at room temperature.
10) The Kale leaves can be used to scoop the antipasto off the plate.