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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Elegantly simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time approximate. Ingredients:
1/4 lb bacon |
30 large oysters, shucked |
6 slices toast |
skewer (if using bamboo skewers, soak for an hour before using) |
Directions:
1. Preheat oven to 450°F.
2. Cut bacon into pieces about 1 to 1 1/2 inches square.
3. String oysters and bacon squares alternately on six skewers, being careful to run skewers through the firmer part of the shellfish.
4. Place skewers across a narrow deep baking pan so that the oysters will hang down, but not touch the bottom of the pan; leave space between skewers so that the heat will pass evenly around them.
5. Bake for five minutes, or until bacon crisps.
6. Place a skewer on each slice of toast.
7. Drench with pan juices and serve immediately.
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