I love to serve antipasti, which are delicious and require basically zero preparation. You can choose whatever you like, including cured meats if it’s not Friday, cheese, fruit, marinated vegetables, etc. This is pictured with dried figs, fresh grapes, a salad of lettuce and heirloom tomatoes, and marinated mushrooms, peppers, and olives. If you really want to keep things easy, you could just serve the oysters raw. But if you want to cook them, this only takes about seven minutes to do.
Oysters Parmigiana with Antipasti
Slices of your favorite bread, toasted
16 oz. shucked oysters
2 T olive oil
½ cup grated Parmesan
¼ t salt 1
t dried basil
1 t Italian seasoning
1 T lemon juice
Drain and rinse the oysters, then pat dry with paper towels. Combine cheese and dry seasonings in a mixing bowl. Add the oysters to the bowl and toss to coat. Heat the oil in a sauté pan over medium heat, then add the oysters. Drizzle with lemon juice. Cook for about 5 minutes, turning occasionally, until the water seeps out but they’re still plump. Serve immediately over bread, with extra Parmesan to garnish. Enjoy!
Copyright 2019 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.