A la Augusta’s restaurant in Berkeley, where I worked for a while in my late twenties before I broke into technical writing and all the other kinds of writing and left restaurants – and service jobs – far behind.
This was one of Augusta’s specialties. Oh, it is so good.
1 Jar fresh shucked large oysters
2 Tablespoons olive oil
1 Tablespoon butter
2 cloves chopped garlic
1 minced shallot
Assorted herbs (oregano, rosemary, any other desired)
Splash of white wine
Spritz of lemon
Homemade crostini toast*
Sauté the garlic, shallot and herbs briefly in olive oil and butter. Add oysters and cook until plump. Place the oysters on the crostini, one “angel” on one “horse.” Deglaze the pan with white wine and lemon, and reduce this sauce until it’s the texture you like. Pour the sauce over the angels. The sauce will soak into the crostini, and…. yum. Serve them on a platter.
*Crostini toasts are made by lightly brushing pieces of thinly sliced baguette with olive oil, and then slowly toasting them until dry.