Grilled Oysters with Brie

    25 minutes

    Grilled oysters are placed on oven toasted baguette slices with melted Brie cheese. Makes an ideal entree or elegant finger food.

    19 people made this

    Serves: 12 

    • 1 whole grain baguette
    • 2 tablespoons olive oil
    • 400g Brie cheese
    • 24 oyster, shucked, rinsed and drained
    • 65g butter, melted
    • 1 pinch salt and pepper, to taste
    • 1 red capsicum, cut into thin strips

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking tray.
    3. Toast the bread rounds in the preheated oven just until crisp; 5 to 8 minutes.
    4. Slice Brie cheese into 24 equal pieces.
    5. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return to the oven to melt the cheese; about 5 minutes.
    6. Preheat the oven's grill and set the oven rack about 15cm from the heat source. In an ovenproof casserole dish stir together the oysters, butter, any remaining olive oil, salt and pepper.
    7. Grill in the preheated oven until the oysters begin to curl at the edges; about 5 minutes.
    8. Remove the oysters then place one on top of each bread. Top with red capsicum strips and serve warm.

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    Reviews in English (11)


    It was sooo good!!!! made it lastnight for Valentine's dinner as my hubby forgot to make reservations so all I could find were 6 oysters at the store and it came out great!! I didn't have any red pepper strips - but it I was great w/o it!!!! Great job AZ!!!!!  -  15 Feb 2010  (Review from Allrecipes USA and Canada)


    A.Z. your crostini are absolutely delicious. I made then tonight when we had a friend over for dinner. Can't wait to try them again. I made the recipe exactly as written. Thanks so much for posting the recipe  -  12 Feb 2010  (Review from Allrecipes USA and Canada)


    amazing I surprised my husband last night with a seafood feast and made these as the appetizer... we ate them all!! i added texas pete right before serving and they were devine! thanks for the recipe!!  -  21 Oct 2010  (Review from Allrecipes USA and Canada)