Oysters and Leek Toast

Food + Drink

Oysters and Leek Toast

Simply Sublime

August 8, 2005 |By Site Staff|St. Charles Avenue August 2005

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Oysters and Leek Toast

Recipe by Evan Hayes

5.0 from 1 vote

Course: Entreé, Dinner

Servings

+

–

2

servings

Ingredients

2 ounces Pastis (Herbsaint)
4 ounces Heavy whipping cream
8 Fat Louisiana oysters (with about 3 ounces of oyster liquid)
Small bunch of julienned leeks
Pinch of salt and pepper
6 slices Grilled ciabatta
Parmesan cheese

Directions

Bring all liquids to a light simmer. Add leeks. Add oysters for only about 30 seconds (any more and they shrivel up and get hard), a pinch of salt and a pinch of pepper.
Pour half over 3 slices of ciabatta bread. Repeat.
Garnish with a few more leeks and ribbons of freshly shaved parmesan.

Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full of flavor

APPETIZER | The Delachaise bruschetta

ENTREÉ | Oysters and leek toast

DESSERT | Dulce de leche cheesecake topped with a caramel cream sauce and house-roasted pecans

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