INGREDIENTS
1/4 cup extra virgin olive oil
4 large thick slices peasant bread
4 cloves garlic, peeled and crushed
2 large shallots, minced
1 large green pepper, chopped
4 Roma tomatoes, seeded and chopped
2 medium zucchini, chopped
2 tsp. fresh rosemary or 1 tsp. dry
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup rose wine
1 pint oysters in their liquor
DIRECTIONS
Brush 2 TBSP. of the olive oil over the bread.
Broil or pan sear the bread until nicely toasted.
Rub each slice all over with a crushed garlic clove.
Mince crushed garlic and sauté in olive oil until softened.
Add the next 7 ingredients and cook for 5 minutes.
Add wine and simmer for 3 minutes.
Stir in the oysters and liquor.
Cook until the edges ruffle.
Adjust salt to your liking.
Place a piece of grilled bread in a shallow bowl.
Spoon oysters and sauce over the bread.
Serves 4.
