Michele's Holiday Oyster Rockefellar
Recipe By: Chef Michele Carder
Ingredients:
1 dozen fresh, raw oysters on the half shell
1 1/2c. homemade or premade, store purchased spinach dip
1 c. homemade or store purchased Alfredo Sauce
1 c. shredded Swiss or Mozzarella cheese
1 c. panko bread crumbs
1/2 tsp. garlic powder
1/4 c. melted butter
1/4 c. precooked, crumbled bacon
1/4 c. grated parmesan cheese
Directions:
Preheat oven to 350 degrees. Top each oyster with 1 Tablespoon of the spinach dip, covering oyster completely. Drizzle Alfredo sauce over the spinach dip. Top each oyster with shredded cheese. In a medium size bowl, mix together the bread crumbs, garlic powder and melted butter, spoon over the cheese topped oysters. Finally, top each oyster with the grated Parmesan cheese and then the crumbled bacon. Bake for approximately 12-15 minutes. Serve with Saltine crackers and cocktail sauce if desired.
