Oyster Pan Roast

• 1/4 cup fine, dry breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon butter, softened
• 4 (2-inch-thick) slices French bread
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 2 cups heavy whipping cream
• 1 small shallot, chopped (about 1 tablespoon)
• 1 tablespoon chopped fresh rosemary
• 1/8 teaspoon ground white pepper
• 20 select oysters, rinsed and drained
• 4 fresh rosemary sprigs
• Chopped fresh parsley

1. Combine breadcrumbs and cheese in a small bowl; set aside.
2. Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350u0b0 for 15 minutes or until lightly browned and crisp. Set aside.
3. Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper. Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.
4. To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread. Sprinkle with parsley. Serve immediately.

breadcrumbs, parmesan cheese, butter, bread, salt, freshly ground black pepper, heavy whipping cream, shallot, rosemary, ground white pepper, oysters, rosemary sprigs, fresh parsley

Taken from www.myrecipes.com/recipe/oyster-pan-roast (may not work)