INGREDIENTS:
- 14 fresh oysters (if small, buy 16-20)
- 5 ounces cream cheese, softened
- 2/3 cup shredded white cheddar
- 1/3 cup cooked crumbled bacon (or bacon bits)
- 1/4 cup frozen chopped spinach, thawed and squeezed
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/3 cup grated Parmesan cheese
INSTRUCTIONS:
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How to Shuck Oysters: Place one oyster in a folded dish towel. Look for the natural hinge in the small end of the oyster. Insert the tip of an oyster shucking knife into the hinge and firmly dig and twist. Once the oyster is open, wipe the edge of the knife on the towel. Then run the edge of the knife under the oyster to release it from the shell. Leave the oyster in the bottom half of the shell.
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Preheat the oven to 450 degrees F. Set the oysters in their shells on the baking sheet.
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Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.
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Spoon a dollop of cheese filling over the top of each oyster. Sprinkle the tops with parmesan cheese.
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Bake for 8-10 minutes, until the cheese is golden. Serve warm.
(Sourced from A Spicy Perspective)
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