BAKED OYSTERS WITH GARLIC BUTTER AND PARMESAN PANGRATTATO

Makes: 2 dozen For the pangrattato:

2 tbsp (30 ml) extra-virgin olive oil

2 tbsp (30 ml) salted butter

1/2 cup (125 ml) panko bread crumbs

1 garlic clove, minced

Zest of 1/2 lemon

2 tbsp (30 ml) chopped fresh flat-leaf parsley, plus more for garnish

Sea salt and freshly ground black pepper

1/2 cup (125 ml) grated Parmesan cheese

For the compound butter:

1/2 cup (1 stick) salted butter, softened

2 tsp (10 ml) minced fresh flat-leaf parsley

2 tsp (10 ml) minced fresh basil

1 garlic clove, minced

1 1/2 tsp (7.5 ml) lemon zest

1/2 tsp (2.5 ml) dried crushed red pepper flakes

1/4 tsp (1 ml) each sea salt and freshly ground black pepper

2 dozen of your favourite oysters, on the half shell

1. Preheat the oven (or grill) to 400 F (200 C) and line a rimmed baking sheet with parchment paper.

Make the pangrattato:

1. Heat the olive oil and butter in a large skillet over medium heat. When the butter has melted, add the panko, garlic, lemon zest and parsley, and season with a good pinch of salt and pepper. Cook, stirring often, until the panko is crispy and light golden brown, about 3 to 4 minutes. Remove from the heat, fold in the Parmesan, and mix well. Set aside.

Make the compound butter:

1. In a medium bowl, combine the butter, parsley, basil, garlic, lemon zest, red pepper flakes, salt and pepper, and mix well until combined and smooth.

2. Arrange the oysters in a single layer on the prepared baking sheet. Top each oyster with about 1 tsp (5 ml) of compound butter, and sprinkle over a generous portion of the pangrattato. Transfer to the oven and bake for about 8 to 10 minutes, until the oysters are cooked through and the topping is perfectly golden brown. Serve immediately.

3. Store leftover compound butter in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Add a pat of it to a piece of seared fish or steak, toss it with pasta or use it to dress simple steamed or roasted vegetables.

Note: If you're serving these as a grill-night starter, be sure to bake these on your grill for that extra depth of smoky flavour.

PHOTOS: DENNIS PRESCOTT When he's not eating oysters raw, Moncton-based chef Dennis Prescott loves to bake them with garlic, butter and parmesan pangrattato. The recipe is featured in Cook with Confidence.