Smoked Oyster Canapes



Wes loves to eat smoked oysters.  I, on the other hand, am not a huge fan of them.  However, when I found this recipe in an old community cookbook, I decided it was worth a try.  These little canapés were fantastic!  It was super easy and would be great served at a dinner party throughout the Christmas season.  The oyster mixture can be made a day or two ahead of time.  Slice the baguette and keep in a zip top bag.  Then, about 30 minutes before your party set the oyster mixture out at room temperature.  Assemble and broil just before serving.  This could even be served as a warm dip.  Serve with toast points or crackers.

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Smoked Oyster Canapes
  • 1 (3¾-oz.) can smoked oyster, drained and chopped
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • ¼ c. milk
  • 1½ tbsp. grated onion
  • ¼ tsp. Worcestershire sauce
  • Pinch salt
  • Pinch garlic powder
  • Toast rounds
  1. Blend oysters, cream cheese, milk, onion, Worcestershire sauce, salt, and garlic powder together. Arrange toast rounds on a baking sheet and cover with oyster mixture. Broil until lightly toasted on top.


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