Total Time
20mins
Prep 15 mins
Cook 5 mins

Elegantly simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time approximate.

Ingredients Nutrition

  • 14 lb bacon
  • 30 large oysters, shucked
  • 6 slices toast
  • skewer (if using bamboo skewers, soak for an hour before using)

Directions

  1. Preheat oven to 450°F.
  2. Cut bacon into pieces about 1 to 1 1/2 inches square.
  3. String oysters and bacon squares alternately on six skewers, being careful to run skewers through the firmer part of the shellfish.
  4. Place skewers across a narrow deep baking pan so that the oysters will hang down, but not touch the bottom of the pan; leave space between skewers so that the heat will pass evenly around them.
  5. Bake for five minutes, or until bacon crisps.
  6. Place a skewer on each slice of toast.
  7. Drench with pan juices and serve immediately.

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