Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Aromas of smoky graphite and mineral notes of oyster shell are complemented by zesty orange peel and Mirabelle plum

Chill the bottle of Sancerre in the refrigerator for at least 2 hours before serving, or place in an ice bucket with equal parts ice and water for 20–30 minutes until well chilled (around 10–12°C / 50–54°F).

Pit the Mirabelle plums and finely dice the flesh into small 3–4 mm pieces. Zest the orange with a microplane, then cut and squeeze enough juice to yield about 1 tablespoon.

Prepare fruit

In a small bowl, combine the diced Mirabelle plums, 1 tablespoon minced shallot, 2 tablespoons red wine vinegar, 1 teaspoon orange juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 1 tablespoon finely chopped parsley. Stir gently to combine. Taste and adjust acidity or salt; the mixture should be bright and slightly tangy to complement the briny oysters.

Make the mignonette

If oysters are not already shucked, hold each oyster with a towel and carefully insert an oyster knife at the hinge. Twist to pop open, slide the knife under the top shell to cut the muscle, discard top shell, and run the knife under the oyster to free it from the bottom shell while retaining its liquor. Place oysters on a bed of crushed ice or in a shallow platter filled with 2 cups of ice to keep them cold.

Shuck and chill oysters

Spoon approximately 1/2 to 3/4 teaspoon of the Citrus-Mirabelle mignonette onto each oyster (do not drown the oyster; a small amount picks up the flavors). Garnish each with a tiny sliver of orange peel or a few micro herbs if using. Keep oysters on ice and serve immediately with chilled Sancerre.

Assemble and serve

Preheat oven to 200°C (400°F). Arrange the 12 baguette slices on a baking sheet in a single layer. Lightly brush or spray both sides with a tiny amount of olive oil if desired. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Toast crostini

In a small bowl, combine the softened unsalted butter (4 tbs) with 1/4 teaspoon smoked sea salt, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon finely grated lemon zest. Mix thoroughly until smooth and homogenous.

Prepare smoked butter

Spread about 1 teaspoon of the smoked graphite butter onto each warm crostini. Arrange the crostini on a platter alongside the chilled oysters — the buttered toasts provide a warm, smoky counterpoint to the mineral and citrus notes of the wine and mignonette.

Finish crostini

Right before serving, garnish the oyster platter with the thin orange peel strips and scatter micro herbs or sea purslane for a maritime, fresh look. Pour the chilled Sancerre into white wine glasses and serve immediately, encouraging guests to taste the oyster (with a bit of mignonette) alongside sips of the wine to appreciate the smoky graphite, oyster-shell minerality, and citrus/Mirabelle fruit interplay.

Sancerre, Cuvée Silex, Domaine Serge Laloue (chilled)

Fresh oysters (shucked, on half shells)

Mirabelle plums (ripe)

Orange (zest and juice)

Red wine vinegar

Shallot (finely minced)

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

Ice (for serving bed)

Fresh flat-leaf parsley (finely chopped)

Baguette (thinly sliced, about 12 slices)

Unsalted butter (softened)

Smoked sea salt

Lemon zest (very finely grated)

Thin orange peel strips (for garnish)

Micro herbs or sea purslane (optional)

Sancerre, Cuvée Silex, Domaine Serge Laloue - France

Make Sancerre, Cuvée Silex, Domaine Serge Laloue - France Recipe in just 40m. Aromas of smoky graphite and mineral notes of oyster shell are complemented by zesty orange peel and Mirabelle plum

Sancerre, Cuvée Silex, Domaine Serge Laloue - France

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