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Antipasto With Baked Oysters

Natural.Foodie's picture
Ingredients
  Oysters 16 (On One Half Of Each Shell)
  Tomatoes 1⁄2 Cup (8 tbs), minced
  Scallions 3 Tablespoon, minced
For the antipasto
  Kale leaves 16
  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
  Dried figs 8
  Non fat yogurt 1 Cup (16 tbs)
  Dijon mustard 1 Teaspoon
  Fennel seeds 1 Teaspoon, crushed
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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