Feb 10, 2012: Smoked Oyster Crostini

Chef Ron Stainer of the Hog Island Oyster Bar in Napa came up with this smoked oyster recipe in honor of our guest shucking appearance a few weeks back. Think of it as a smoked oyster salad over toast. The pickled onions and arugula really showcase the smokiness of the oysters, and the crunchy crostini sets everything off perfectly.

Ingredients:

One crusty baguette, cut on the diagonal into medium-thick slices, good for toasting.

One dozen Hama Hama Hot Smoked Oysters, sliced medium-thin, on the diagonal. Variety of your choice.

4 marinated Piquillo peppers, sliced thin on the diagonal. One whole red onion, medium. Sliced thin and pickled. Pickling ingredients:

2 cups seasoned rice vinegar;

1/4 cup sugar;

1 tsp. crushed red pepper.

2 oz. wild Arugula

1/2 cup Lemon Oil (equal parts lemon juice and EVOO, shaken)

Pickled Onions: Peel and slice a medium whole red onion into thin (~1/8") slices.  Place slices into a stainless steel or glass bowl.  In a saucepan, combine vinegar, sugar and crushed red pepper and heat over medium-hot burner just until sugar dissolves. While still warm pour vinegar mixture over onions.  Allow to cool then place in refrigerator, store up to two weeks. Crostinis: Toast or grill indivual baguette slices to desired doneness (should be crispy, but not too hard). Slice each oyster on the diagonal into medium-thin (1/4") slices.  Seed, rinse and slice Piquillo peppers medium-thin (1/4") slices on the diagonal.  In a medium, non-reactive bowl, toss oysters, peppers, onions and arugula together with Lemon Oil. Divide oyster-arugula mixture into even portions and serve on top of the toasted baguette slices. Garnish with a few slices of pickled red onion and a dash of fresh cracked pepper.