Smoked Oyster and Lemon-Chive Crostini

A sophisticated bite that celebrates the sea. Briny, lightly broiled oysters are nestled on a crisp slice of toasted baguette, brightened by a zesty lemon-chive crème fraîche. This appetizer offers a perfect balance of rich, smoky, and fresh flavors.

Seafood

Ingredients

baguette, sliced into 1/2 inch thick rounds (about 20 slices)
tablespoons extra virgin olive oil
fresh oysters, shucked
oz crème fraîche
tablespoon fresh lemon juice
tablespoons finely chopped fresh chives
1/4 teaspoon smoked paprika
Pinch of sea salt and black pepper

Method

Preheat your broiler to high. Brush the baguette slices with olive oil and toast them under the broiler for 1 minutes
minutes per side until golden and crisp. Set aside.
In a small bowl, combine the crème fraîche, lemon juice, chives, smoked paprika, salt, and pepper. Mix well until smooth and creamy.
Place the shucked oysters on a small baking sheet and broil for 30 minutes
seconds until the edges just start to curl. This slightly cooks and warms the oyster.
Spread a generous layer of the lemon
chive crème fraîche onto each crostini.
Top each crostini with one broiled oyster. Garnish with an extra sprinkle of chives or a tiny pinch of smoked paprika.

Chef's Tip & Pairing

For the ultimate pairing, serve this crostini with a crisp, dry Muscadet from the Loire Valley. Its high acidity and subtle minerality perfectly complement the briny oyster and creamy topping.

From the Tini Crostini Collection