A delicious twist on a classic appetizer featuring oysters topped with a creamy spinach mixture, prosciutto, and melted cheeses. Perfectly baked and bursting with rich flavors, this easy-to-make dish is sure to impress.
Ingredients extracted via AI
Ingredients
oystersheavy creamspinachasiago cheesebreadcrumbsoniongarlicprosciuttoolive oilChardonnay white winesea saltblack pepperParmesan cheese
Procedure generated via AI
Using an oyster knife, hold the oyster with a cloth to prevent slipping. Insert the knife into the hinge at the back of the oyster and gently twist to open the shell without damaging the meat.
Once all oysters are shucked, place them on a baking sheet lined with parchment paper and refrigerate until ready to use.
Finely dice the onion.
Crush the garlic using a garlic press; it doesn't need to be finely minced.
Grate the Asiago cheese.
Cut the prosciutto into thin julienne strips and set aside.
Heat olive oil in a large skillet over medium heat until it starts to shimmer.
Add the diced onion and garlic, then sauté gently for 2–3 minutes until they begin to turn golden.
Pour in the heavy cream, reduce the heat to low-medium, and cook until the mixture thickens enough to coat the back of a spoon.
Season with sea salt and freshly ground black pepper to taste.