Oyster Pan Roast

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon butter softened
• 0.3 cup breadcrumbs dry fine
• 4 slices bread french 2-inch-thick ()
• 4 servings parsley fresh chopped
• 1 tablespoon rosemary fresh chopped
• 0.1 teaspoon ground pepper white
• 2 cups heavy whipping cream 
• 20  select oysters rinsed drained
• 2 tablespoons parmesan cheese freshly grated
• 4  rosemary sprigs fresh
• 0.3 teaspoon salt divided
• 1 tablespoon shallots chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Combine breadcrumbs and cheese in a small bowl; set aside.
2. Spread butter on 1 side of each bread slice.
3. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter.
4. Place bread slices, buttered side up, on a baking sheet.
5. Bake at 350 for 15 minutes or until lightly browned and crisp. Set aside.
6. Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper.
7. Add oysters; cook 1 minute or until edges of oysters begin to curl.
8. Remove from heat.
9. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.
10. To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread.
11. Sprinkle with parsley.
12. Serve immediately.