Baked Oyster Crostini Recipe

Baked Oyster Crostini

Serves 4 to 6 (12 crostini)

Here’s a quick, festive appetizer for oyster lovers. Grab a jar of fresh oysters, Metropolitan Market crostini, and you’re on your way. Don’t forget champagne! Thank you to John, our culinary artist from Kirkland, for this great recipe.


  • 12 small to extra small oysters (from a jar), drained
  • 4 Tbsp butter, at room temperature
  • 1/3 cup parmesan cheese, grated
  • 1 - 2 cloves garlic, minced
  • 1 - 2 Tbsp minced parsley
  • 1 - 2 Tbsp cooked Bacon, finely chopped (optional)
  • 1/2 tsp hot sauce
  • 2 Tbsp dry bread crumbs
  • Metropolitan Market Crostini
  • Lemon wedges, for garnish


  1. Preheat oven to 400°F.
  2. Mix together butter, parmesan cheese, garlic, parsley, bacon, and hot sauce in a small bowl.
  3. Place oysters on a plate lined with paper towels to drain excess moisture.
  4. Place one oyster each in 12 muffin pan cups. Spread butter mixture over each oyster, covering them generously. Sprinkle bread crumbs evenly on oysters.
  5. Bake for 10 to 15 minutes, until oysters are plump and the edges start to curl.
  6. Place each oyster on top of a crostini. Serve with lemon wedges.


Amount Per Serving (based on 6 servings)
Calories: 240
Fat: 17 g
SaturatedFat: 7 g
Cholesterol: 60 mg
Sodium: 670 mg
Carbohydrates: 11 g
Fiber: 0 g
Sugar: 1 g
Protein: 10 g
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