Emeril's New Orleans-Style Welsh Rabbit Recipe

Directions:

1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2. Add the flour and cook for 1 minute, stirring constantly.
3. Slowly whisk in the beer.
4. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
5. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
6. Keep warm while you prepare the oysters.
7. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
8. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally.
9. Season with the remaining 1/2 teaspoon of Essence.
10. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
11. Top with the cheese mixture, and garnish with the crispy bacon.
12. Enjoy!