& Shredded Zucchini
Yield: 24 appetizers
Prep Time: 1 hour
Cook Time: 5 minutes
Wine Suggestion: Horse Heaven Vineyard Sauvignon Blanc
3 garlic cloves
1 medium zucchini, shredded
Kosher salt & pepper, to taste
Extra-virgin olive oil, for brushing
Mushroom Tapenade, recipe follows
2 tbsp bread crumbs
Preheat oven to 400°F
Wash and shuck oysters, reserve all the liquid and the cupped shell. Dry the cupped shell and rub with garlic. Place the oyster’s shells on a bed of rock salt set on a heavy baking pan.
Divide the shredded zucchini equally among the shells and season with salt and pepper. Top each bed of zucchini with 1 oyster. Brush each oyster with olive oil, a dollop of tapenade and a sprinkling of bread crumbs.
Bake 4 to 5 minutes and serve warm.
4 oz wild mushrooms (chanterelles, porcini, shiitaki etc.)
2 tbsp extra-virgin olive oil
2 tbsp marsala
3 to 4 calamata olives, pitted & chopped
1 tbsp minced fresh basil
1 tbsp minced fresh oregano
1 tsp minced fresh parsley
salt and pepper
Cut mushrooms into 1/2 inch strips. Heat olive oil in a heavy skillet over medium-high heat; add mushrooms and sauté for one minute. Stir in marsala and olives; cook for one additional minute then remove from heat. Transfer mixture to food processor and pulse until coarsely chopped. Transfer tapenade to bowl; stir in herbs. Season to taste with salt & pepper.
Tapenade can be made up to two days ahead.