Broiled Oysters with Speck
Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar
Warm oysters with melted cheese and a hint of smoke from sliced Speck makes a spectacular appetizer for cocktail parties.
- 18 east coast oysters
- 4oz St. Andres cheese, rind removed (Sub any triple creme)
- 1/4lb speck, diced (sub proschiutto)
Preheat your oven broiler. Crumple a 2 ft. piece of aluminum foil and then spread it back out across an oven tray (the crinkled surface will allow for the oysters to stay level and steady during preparation).
Carefully shuck all the oysters, cutting the abductor muscle to release the meat inside the shell. Be careful to retain all the liquor inside the oysters, and remove any shell fragments. Set oysters down on the tray and then place a small dollop (approx. 1 teaspoon) of cheese in the middle of each oyster. Place the whole tray under the pre-heated broiler for about 1 minute, or until the cheese just starts to brown.
Remove from broiler and top each oyster with diced speck and chopped chives before serving.