Serves 8
12 small, fresh oysters, scrubbed clean
1 tablespoon butter
1 tablespoon chopped onion
2 tablespoon chopped parsley
1 clove garlic, finely minced
3 tablespoons unseasoned, dry breadcrumbs
½ cup (3 ounces) Point Reyes Original Blue, crumbled
salt and pepper to taste
Preheat the oven to 350 degrees F or light grill and heat to medium-hot. Melt the butter in a sauté pan and add onion. Cook until onion is soft. Add parsley, garlic and breadcrumbs and cook about 1 minute. Remove from heat and cool. Add Original Blue crumbles.
Shuck oysters discarding the top shell. Keep any oyster liqueur in the bottom half with the oyster. Top each with an equal amount of the filling. Set the oysters, shell side down on a baking sheet and bake for 10-12 minutes. OR, set the oysters, shell side down, on the grill. Cover and cook for 4-5 minutes or until the oyster liqueur just begins to bubble. Serve immediately.
