oven roasted tomato, garlic spinach, dill hollandaise

Rinse the oysters under cold water to remove any sand and debris. Place them on a clean surface.

Clean the Oysters

Take a slice of prosciutto and wrap it around each oyster, securing it tightly. Set aside.

Wrap with Prosciutto

In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 1 minute until fragrant.

Prepare the Mixture

Add the cherry tomatoes and spinach to the skillet. Season with salt and black pepper. Cook until the spinach is wilted and tomatoes are slightly blistered, about 3-4 minutes.

Add Spinach and Tomatoes

Preheat the Oven

Place the wrapped oysters on a baking sheet. Top each oyster with a spoonful of the tomato and spinach mixture.

Assemble the Oysters

Bake the oysters in the preheated oven for 10-12 minutes, or until the prosciutto is crispy.

Bake the Oysters

In a small saucepan, melt the butter over low heat. Keep it warm without boiling.

Melt the Butter

In a heatproof bowl, whisk the egg yolks until they become pale and frothy. Gradually add lemon juice.

Whisk the Egg Yolks

Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until it emulsifies and thickens.

Combine with Butter

Stir in the chopped dill and season with salt to taste. Keep warm until ready to serve.

Add Dill and Season

Remove the oysters from the oven and let cool slightly. Drizzle the warm dill hollandaise sauce over the top before serving.

Plate the Dish

Serve the prosciutto-wrapped baked oysters immediately and enjoy the delightful combination of flavors.

prosciutto wrapped baked oysters

Recipe information

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