Oyster Pan Roast

Yield: Makes 4 servings

Ingredients

• 1/4  cup  fine, dry breadcrumbs
• 2  tablespoons  freshly grated Parmesan cheese
• 1  tablespoon  butter, softened
• 4  (2-inch-thick) slices French bread
• 1/4  teaspoon  salt, divided
• 1/8  teaspoon  freshly ground black pepper
• 2  cups  heavy whipping cream
• 1  small shallot, chopped (about 1 tablespoon)
• 1  tablespoon  chopped fresh rosemary
• 1/8  teaspoon  ground white pepper
• 20  select oysters, rinsed and drained
• 4  fresh rosemary sprigs
• Chopped fresh parsley

Preparation

Combine breadcrumbs and cheese in a small bowl; set aside.

Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350º for 15 minutes or until lightly browned and crisp. Set aside.

Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper. Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.

To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread. Sprinkle with parsley. Serve immediately.