Oysters Rockefeller

4.Put the tart shell on the cleaned baking pan lined with parchment and put in the oven with the rack in the lower rack position. Set to Convection Bake at 400°F for 30 minutes. Keep an eye on the shell to make sure the surface does not get too dark. Should it get too dark before time expires, cover with aluminum foil.

5.Once shell is baked and cools slightly, scatter the ¼ cup of shredded cheese along the bottom of the tart shell. Put ½ tablespoon dollops of the ricotta on top of the cheese evenly across the tart; sprinkle with half of the remaining salt. Top evenly with the onion mixture and then the tomatoes, and finally the remaining cheese and salt. Cover the border of the tart with aluminum foil and put back in the oven with the rack in the middle rack position. Set oven to Broil at 500°F for 10 minutes, until the cheese on top is melted and golden brown.

6.Once tart is finished tear the basil leaves and scatter on top of the tart before serving.

Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

This classic holiday hors d'oeuvre is sure to impress.

Active Time: 30 minutes Total Time: 45 minutes

Makes 8 servings

3tablespoons unsalted butter, divided

1⁄3 cup panko breadcrumbs

¼ teaspoon kosher salt

1 large shallot, peeled and finely chopped

1 large garlic clove, peeled and finely chopped

1 cup packed spinach, finely chopped

1 tablespoon Pernod

8 large oysters, shucked, on the half-shell

¼ cup fresh parsley, finely chopped

1.Melt 1 tablespoon of the butter and put in a small mixing bowl with the breadcrumbs and salt. Mix to combine; reserve.

2.Put the remaining butter in a medium skillet set over medium-low heat. Once melted, add the shallot and garlic; sauté until softened. Add the spinach and sauté until bright and wilted. Increase the heat to medium/ medium-high; add the Pernod and stir to fully coat. Cook until Pernod has evaporated. Remove from heat; reserve.

3.Top each oyster with a heaping teaspoon of spinach mixture, then with the seasoned breadcrumbs.

4.Line the baking pan with parchment paper. Put prepared oysters on the tray and put in the oven with the rack in the middle rack position. Set to Convection Bake at 400°F for 10 to 15 minutes.

5.Remove oysters from oven when golden brown and sprinkle with chopped parsley; serve immediately.

Nutritional information per oyster:

$BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH