This recipe originates from an Irish recipe for smoked oysters on brown bread. If you would like to smoke your oysters, go for it! This method is easy in a pinch.

24 oysters

1 loaf brown bread, cut into thin 1 ½” squares

Salted butter (or mayonnaise)

Pickled cucumber (or fresh tossed in a little vinegar or lemon juice!)

First, broil the oysters. Preheat the oven to 500˚F or broil. Place the oysters, cup side down, on a baking tray. Once the oven is preheated, place the tray inside. Cook until the shells pop open (about 4 - 6 minutes).

Remove the oyster from the bottom shell completely—this is easiest with a shucking knife. Meanwhile, heat 2 tablespoons of butter in a skillet. Once bubbling, toss in the oysters (they may pop around like popcorn!). Coat the oysters in browning butter, and then remove from heat. Compose each hors d’oeuvres: Butter a square of brown bread, stack a slice of pickled cucumber and top with an oyster.  Serve at room temperature.

Recipe by Lily Starbuck