Advocate-tested recipe

Oysters Mediterranean

Serves 6. Recipe is by Tracey Koch.

For the tapenade:

1/2 cup chopped grape tomatoes

1/2 cup chopped yellow or orange bell pepper

1/4 cup pitted Kalamata olives

1 clove minced garlic

2 tbls. red onion, chopped

1 tbl. chopped fresh parsley

1/4 tsp. dried oregano

1/4 tsp. dried mint

2 tbls. lemon juice

3 tbls. olive oil

Salt and fresh ground black pepper to taste

1. Combine first five ingredients in a mixing bowl.

2. In a small bowl, whisk together the remaining ingredients and pour it over the chopped vegetables.

3. Stir well to combine, cover and chill for at least 30 minutes before topping over broiled oysters.

For the oysters:

1 pint fresh oysters, drained

3 tbls. olive oil

2 cloves minced garlic

1/4 tsp. red pepper flakes

1 tbl. lemon juice

1/4 tsp. dried thyme

1/4 tsp. dried oregano

Pinch of salt

1 tbl. fresh parsley

1. Preheat the broiler or heat the gas grill to high and divide the oysters between four ramekins or ovenproof oyster plates.

2. In a small sauce pot, sauté the garlic and pepper flakes in the olive oil just until the garlic becomes fragrant, about 10 to 15 seconds.

3. Remove from heat and add in the remaining ingredients. Spoon the mixture over the oysters and broil or grill 4 to 6 minutes or until the edges of the oysters just begin to curl up.

4. Remove from heat, top with Mediterranean tapenade and serve.