by Bekah Angoff
Yes. There is cheese in this garnish, but for a good reason! Be sure to read the corresponding blog here for the full explanation. A little of this mixture goes a long way, as you do not want the bold flavors to mask the oyster.
12 Kusshi Oysters, shucked and in the shell
½ c. sliced cherry tomatoes (the smaller the tomato the better)
3 T. minced English cucumber (skins can be left on)
2 t. minced shallot
2 T. minced feta
2 t. finely minced olives (we used Kalamata, but any olive will do just as long as it is not too bitter)
1 t. chopped fresh oregano, plus a few small whole leaves for topping
Salt and pepper
Toss the sliced cherry tomatoes with a few drops of olive oil and a pinch of kosher salt. Place in one layer on a silicone baking mat and place in a 200˚F oven for 2 hours. The end result is a slightly dehydrated tomato ‘chip’, perfect for a garnish.
Combine the remaining ingredients with a few drops of olive oil and cracked black pepper. Allow it to sit and meld for about an hour.
Arrange the Kusshis on a platter and top with the feta cucumber mixture making sure not to cover the entire surface of the oyster meat. Finish each oyster with a whole oregano leaf and one or two tomato chips.