Chesapeake Oyster Toast
Chef Jeffrey Buben of Vidalia and Bistro Bis – Washington, D.C.
Adapted by
November 2006

Yield: 6 Servings

  • 6 Tablespoons unsalted butter
  • ½ cup Vidalia onion, diced
  • ½ cup leeks, diced
  • ½ cup artichoke bottoms, diced
  • ½ cup country ham, juilienned
  • 1 cup Champagne or dry white wine
  • 2 cups oysters and their liquor
  • 2 cups heavy cream
  • 1 teaspoon lemon juice
  • Salt and pepper

    To Assemble and Serve:
  • 6 slices brioche, toasted
  • 2 Tablespoons fresh parsley or chive, chopped

Melt 3 tablespoons of the butter in a large saucepan. Add the onions, leeks, artichoke bottoms and country ham. Cook until the vegetables are translucent. Add the champagne and reduce by ½. Add the oysters, liquor and cream. Heat until the oysters begin to “ruffle” at edges, then stir in the remaining three tablespoons of butter. Add the lemon juice and season with salt and pepper.

To Assemble and Serve:
Ladle the oyster mixture into warmed serving bowls over toasted brioche and garnish with parsley or chives.

Wine Pairing: Champagne

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