Baked Oysters Gratin
Yield: 12 Baked Oysters. Serves 6
- 12 oysters, shucked
- 8 oz Stonemill Kitchens® Spinach Artichoke Parmesan Dip (71117.18032)
- 4 egg whites, whisked until stiff peaks form
- Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
- Whisk 4 egg whites unit they form stiff peaks.
- Fold egg whites into Reser’s Spinach-Artichoke Parmesan Dip.
- Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately.