BACON PANGRATTATO OYSTERS
Serves ( Shared Appetizer)
6
Preparation
25
minutesCooking Time
5
minutesIngredients
1 tsp 1 extra virgin olive oil
80 g 80 smoked streaky rindless bacon rashers, finely diced
1 clove 1 garlic, crushed
cup fresh sourdough
breadcrumbs
1 Tbsp 1 finely chopped flat-leaf parsley leaves
2 tsp 2 Worcestershire sauce
Rock salt, to serve
Method
- Heat oil in small frying pan on medium-high heat. Add bacon and garlic, stirring for 2-3 minutes until bacon is golden. Remove from heat. Stir in breadcrumbs and parsley. Toss to combine.
- Preheat a grill on high. Place 8 oysters onto a baking tray lined with foil (crumple the foil to support the oysters so they sit flat on the tray). Drizzle each oyster with ¼ tsp Worcestershire sauce. Top with breadcrumb mixture.
- Place under the hot grill and cook for 2-3 minutes until bacon is crisp and crumbs are golden. Serve immediately on rock salt
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