Canapes or crostini are always great idea for a buffet or a dinner party. Here they are topped with cooked oysters.
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80ml dry white wine
2 tablespoons butter, softened
1 teaspoon prepared mustard
8 thin slices baguette
1 knob butter for frying
Method Prep:10min › Cook:5min › Ready in:15min
Add water to a saucepan. Bring to the boil over medium heat. When the water starts boiling, gently place the eggs to the pan using a wooden spoon.
Cook for exactly 10 minutes. Remove from pan and immediately run cold water over them. Let cool, then peel and mince.
Rinse oysters. Heat wine in a frying pan and simmer oysters until they are simmering in their shells, about 5 to 10 minutes. Remove shells and discard. Strain cooking liquid into a bowl and let cool.
In a small bowl stir butter and mustard till creamy. Add a little of the cooking liquid to make it thinner.
Heat butter in a frying pan and brown the bread on both sides. Let cool.
Brush bread slices with the mustard butter, top each slice with an oyster, and sprinkle with minced hard boiled egg.