Mediterranean Baked Oysters with Apple-Wood Bacon and Pecorino
Ronald Robinson – Restaurant Sous Chef Royal Sonesta Harbor Court
4 – each oysters
2 oz – apple wood bacon
2 oz – leeks
2 oz – pecorino cheese
1 oz – roasted red peppers
1 oz – black olives
2 oz – breadcrumb
1 oz white wine
Salt & Pepper to taste
Shuck oysters and place aside.
Dice bacon, roasted peppers, leeks and black olives.
Heat olive oil in a hot sauté pan and add peppers leeks and black olives.
Add white wine, salt, pepper and let simmer.
Place small amount of mixture on top each oyster.
Add bacon and breadcrumb on top of mixture and place in the oven until golden brown.
Sprinkle pecorino cheese on top of each oyster and place back oven to melt.
Take oysters out of the oven place on plate, garnish with micro greens, lemon wheel and serve.