Crisp Oyster Toasts

• 1 cup finely ground yellow cornmeal
• 20 oysters
• 1 loaf French bread
• 1/2 stick butter, melted
• 4 tbsp. freshly grated Romano
• 2 red bell peppers
• 2 lg. ripe tomatoes
• 3 md. shallots
• 1 tsp. garlic puree
• 1/2 tsp. pepper mix (equal parts black and red peppers and salt)
• 1 tbsp. chicken stock
• 1/2 stick butter

1. Roasted pepper sauce: Roast peppers, tomatoes and shallots in 450F oven until charred.
2. Remove from oven and let cool.
3. Peel off skins and place peeled vegetables in food processor.
4. Add garlic puree and pepper mix.
5. Process about 5 minutes.
6. Pour sauce into heavy 2-quart pan; add stock and butter.
7. Bring to a boil.
8. Reduce heat to low and simmer 30 minutes.
9. Oyster toasts: In heavy pot, heat enough oil to deep-fry oysters to 360F.
10. Before cooking, rinse oysters in cool water; dip in cornmeal.
11. Deep-fry oysters 3 to 4 minutes.
12. Drain on paper towels.
13. Cut French bread into 20 (1/4-inch thick) rounds.
14. Brush with melted butter and toast under broiler until lightly browned.
15. To serve: Pour enough roasted pepper sauce on a platter to cover bottom.
16. Place prepared toasts on top of sauce.
17. Put a fried oyster on top of each toast.
18. Pour a small amount of remaining pepper sauce on top of each oyster.
19. Sprinkle with Romano cheese.

ground yellow cornmeal, oysters, bread, butter, freshly grated romano, red bell peppers, tomatoes, shallots, garlic puree, pepper, chicken stock, butter

Taken from www.foodgeeks.com/recipes/3851 (may not work)