Picante Pesto-Topped Oysters

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Picante Pesto-Topped Oysters Ingredients

1/3 c Grated Romano cheese	Fresh grated nutmeg to taste
3 lg Fresh green chiles;	1/2 c Unsalted butter; melted
2 Dried Chinese hot red chiles	3 c Rock salt (as needed)
4 Cloves garlic	16 lg Oysters on half-shell
1/4 c Pinon nuts (pine nuts)	2 Limes; cut lengthwise in 6
3 tb Grated Parmesan cheese	2 ts Caribe (crushed N. New
3 tb Chopped fresh cilantro

Instructions for Picante Pesto-Topped Oysters

Preheat oven to 400. Set aside 2 TBS Romano cheese. In a food processor or blender, combine remaining Romano, green & red chiles, garlic, pinon nuts, Parmesan, cilantro & nutmeg. Process until pureed. With motor running, add butter in a thin stream, processing until well blended. Line 4 pie plates or rimmed ovenproof plated with rock salt. Place 4 oysters atop salt in each plate; top each oyster with a spoonful of chile pesto. Bake 6-8 minutes or until pesto is bubly. Remove oysters from oven; sprinkle evenly with reserved 2 TBS Romano cheese. Broil just until cheese is melted. Garnish each serving with 3 lime wedges, rubbing center of each wedge in caribe. Makes 4 servings. (See Parched Peppers recipe to make them) From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: HerbsCuisine: Uncategorized

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