Oysters Romano
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Oysters Romano
YIELD Makes 12 appetizers
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INGREDIENTS
| 12 | oysters, shucked and on the half shell |
| 2 | slices bacon, cut into 12 (1-inch) pieces |
| 1/2 | cup Italian-seasoned dry bread crumbs |
| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon garlic salt |
| 6 | tablespoons grated Romano or Parmesan cheese |
| Fresh chives (optional) | |
PREPARATION:
- Preheat oven to 375°F. Place shells with oysters on baking sheet. Top each oyster with 1 piece bacon. Bake 10 minutes or until bacon is crisp.
- Meanwhile, combine bread crumbs, butter and garlic salt in small bowl. Spoon mixture over oysters; sprinkle with cheese. Bake 5 to 10 minutes or until cheese melts. Garnish with chives.
This recipe appears in:
Italian