Baked Oysters with Balsamic Vinegar Arugula and Pine Nuts

Portions: 12 Portion size: 3 oysters (appetizer portion)








52 oz

15 mL

Balsamic vinegar

1 oz

30 g

Arugula, chopped


1 oz

30 g

Pine nuts, toasted

112 fl oz

45 mL

Olive oil

Open the oysters as shown in Figure 14.7. Arrange the oysters on a sheet pan.

Top each oyster with a few drops of balsamic vinegar, then with a little chopped arugula, a few pine nuts, and, finally, about 54 tsp (1.2 mL) olive oil. If the oysters are not salty, you may wish to add a little salt. Bake at 450°F (230°C) for a few minutes, just until the oysters are hot. Serve immediately.

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