Oyster Bruschetta

• 1 dozen oysters, the tastiest and freshest you can find
• 4 green onions, grilled, you will grill the bread and I was grilling fish too.
• a small handful of basil leaves,
• 2 teaspoons red wine vinegar
• 2 tablespoons olive oil
• sriracha to taste
• sea salt and fresh ground pepper
• 4 to 6 slices of artisan bread
• 2 limes, cut into wedges

1. Heat he grill for direct heat grilling.
2. In a small bowl combine the vinegar with a pinch of salt and a few grinds of pepper. Coarsely chop the green onions and basil and add them to the vinegar. Add the oil and mix to combine. If you have some oyster juice from the oysters add a slash or two to the sauce. Set the mignonette aside.
3. Brush the slices of bread with oil and season them with a pinch of salt and a grind of pepper. grill them.
4. Lay the bread out on a tray and top them with 2 or 3 oysters depending on the size of the oysters. Garnish them with the mignonette, a couple of drops of sriracha, and squeeze a lime over the top. Serve with a tequila drink.

oysters, green onions, handful of basil leaves, red wine vinegar, olive oil, sriracha, salt, bread

Taken from food52.com/recipes/12941-oyster-bruschetta (may not work)