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.