Ingredients
¼ cup sun-dried tomatoes
¾ cup pesto
½ lb Havarti cheese
48 oysters
Method
Rehydrate sun-dried tomatoes by soaking in hot water for 10 minutes.
Drain tomatoes and coarsely chop.
Add chopped tomatoes to your favorite homemade pesto recipe (quality store bought pesto can be substituted).
Top each freshly shucked local oyster with approximately 1 tsp mixture (depending on size of your oysters).
Top dressed oysters with a piece of Havarti cheese.
Bake in a 350-degree oven until bubbly and golden brown, about 10 minutes.
Serve with fresh cut lemon, saltine crackers and your favorite hot sauce (optional).
