OYSTER TARTLETS
Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007.
Provided by Manami
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F
- In a small saucepan, melt the butter over moderately high heat.
- Stir in the flour, then whisk in the milk & cream cheese, until smooth.
- Bring to a simmer, whisking.
- Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes.
- Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice.
- Stir in the horseradish and season with salt and pepper.
- Press a piece of plastic wrap onto the sauce.
- In a small bowl, combine the panko and cheese and stir in the olive oil.
- Arrange the phyllo shells on a rimmed baking sheet.
- Place an oyster in each shell.
- Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top.
- Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top.
- Serve right away.
Nutrition Facts : Calories 196.2, Fat 10.5, SaturatedFat 4.5, Cholesterol 67, Sodium 247.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 12.8
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