Ready for a bit of indulgence? These cheesy garlic oysters with spinach and bacon are a creamy-rich delight that is great for sharing. But, don’t worry, if you want to eat them all yourself, we won’t tell anyone.
For this recipe, we used our Little Wicomico Blackberry Oysters, which are raised in bottom cages inshore of Blackberry Hang Oyster Reef in the Chesapeake Bay. Like all of our oysters, Blackberry Oysters are farm-raised triploids, making them fat, delicious, and available to enjoy all year long. Unlike wild oysters, which get thin and “poor” during certain months of the year, farm-raised triploids do not spawn and are fresh and tasty no matter the time of year.
Alright, let's get cooking!
- 3 large cloves of garlic, chopped
- 1/2 cup cream cheese at room temperature (it’ll be easier to mix!)
- 1/2 cup baby spinach, chopped
- 5-6 ounce cheddar cheese, shredded
- 2-3 pieces of thick-cut bacon, cooked and diced (or bacon bits)
- 16 Little Wicomico Oysters, shucked and kept in the half-shell
- Shaved parmesan
1. Combine the chopped garlic, cream cheese, shredded cheddar cheese, chopped baby spinach, and diced cooked bacon in a large bowl and mix until evenly combined.
2. Arrange the oysters on the half-shell on a sheet pan. Top each oyster with a dollop of the cheesy mixture. Top with shaved parmesan if desired.
3. Bake at 450 degrees for about 11-13 minutes or until cheese is melted and a bit bubbly.
4. Remove from oven and let sit for a few minutes (the shells get hot!), then dig on in and enjoy.
Want more recipe inspiration? Try our garlic and butter grilled oysters on a half shell.