Appetizer Recipes
Seafood Recipes
Looking for a new appetizer recipe? Try our Oysters Acapulco. This seafood recipe pairs with white, sparkling and red wines. White wines include: Chablis, Muscadet, and Sancerre. Sparkling wines include: Champagne and Sparkling wines. Red wines include: Northern Rhone, Red Bordeaux, and Red Burgundy. Chef Vivant's recommended best Wine pairing are the white wines, Chablis, Muscadet and Sancerre. Enjoy! #appetizer recipes #seafood recipes
- 1/2cup cilantro
- 2tablespoons pine nutstoasted
- 1clove garlicroughly chopped
- 1oz Parmesan cheesegrated
- 4tablespoons olive oil
- salt and freshly ground black pepper
- 24each oystersin half shell
- rock salt(optional)
- 1/4cup cilantro pesto
- red bell pepperfinely diced
- 3tablespoons feta cheesecrumbled
- Cilantro Pesto
- Place the cilantro, pine nuts, garlic and cheeses in a food processor and process until a paste forms. With the motor still running, add oil in a steady stream until well combined.
- Season with salt and pepper to taste. Store in refrigerator, covered with a little olive oil to prevent cilantro from turning brown.
- Heat broiler. If broiling oysters, make a bed of rock salt on 2 baking sheets and place the oysters on the salt. If barbecuing, the oysters will go directly on the broiler.
- Top each oyster with cilantro pesto, red bell pepper and crumbled cheese. Cook under broiler until cheese has lightly browned.
Pairs with white, sparkling and red wines. White wines include: Chablis, Muscadet, and Sancerre. Sparkling wines include: Champagne and Sparkling wines. Red wines include: Northern Rhone, Red Bordeaux, and Red Burgundy. Chef Vivant's recommended best wine pairing are the white wines, Chablis, Muscadet and Sancerre.
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