Baked Oysters with Bacon & Leeks


Serves 4

  1. 12 Fresh kumomoto oysters, cleaned & shucked
  2. 2 Ounces California Caviar Company Bourbon Infused Trout Roe
  3. 4 Ounces applewood smoked bacon, diced
  4. 1 Cup leeks, thinly sliced
  5. 1 Teaspoon fresh thyme, chopped
  6. 2 Tablespoons white wine
  7. 2 Tablespoons parmesan cheese, grated
  8. 1/2 Tablespoon butter
  9. 1/2 Tablespoon flour
  10. 1/2 Cup heavy cream
  11. 1/2 cup fresh breadcrumbs
  12. 2 Tablespoons chives, chopped

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Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of Bourbon Trout roe.

Serve with: