Recipe

Broiled Blossom's Blue Oysters (Gurth Pretty - Definitive Guide to Canadian Wine and Cheeses)

Make ahead: * Topping mixture can be made a day before, covered, and refrigerated.

Gurth’s notes: * Panko are Japanese breadcrumbs, available at good food shops, fishmongers, and Asian markets. They’re coarser than regular breadcrumbs and provides a crunchy topping.

* Use your favourite crumbly blue cheese, such as Beddis Blue, Tiger Blue, Bleu Bénédictine, Rassembleu, Ciel de Charlevoix, Geai Bleu, Dragon’s Breath, Stilton, or Roquefort.

Ingredients:
Using Blossom’s Blue, produced by Moonstruck Organic Cheese Inc. on Salt Spring Island, BC.

Tony’s suggestions: Wine — Champagne: Brut or a very dry sparkler — White: Muscadet, Jura white, Vernaccia di San Gimignano

Fortified wine — Manzanilla sherry

Beer — Guinness

2 tbsp unsalted butter
1 shallot, finely diced
1/2 cup panko or fresh white breadcrumbs
2 oz Blossom’s Blue, crumbled
12 oysters, shucked, on the half shell

Directions:
1. In a small skillet, melt the butter over medium-low heat. Cook the shallot for 3 minutes or until softened.
2. Remove the skillet from the heat. Add the panko and cheese and mix well.
3. Place the oven rack at the second-highest position and preheat the oven to broil.
4. Top the shucked oysters with the cheese mixture and place on a baking sheet.
5. Broil until the cheese has melted and the crumbs are golden, approximately 2 to 3 minutes. Serve this tasty BC treat immediately.

Serves: 4

Preparation Time: It all depends how good an oyster shucker you are. Invite someone who is and your prep is done in less than 12 minutes.

Cooking Time: 3 minutes