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.
- 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
- 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.