Oysters with tomato and crispy pancetta dressing
Turn your oysters in a gourmet finger food by add some crispy pancetta, a hint of chilli and some sweet fresh tomatoes.
50 g, finely chopped
1 medium, seeded, diced
Dried chilli flakes
2 tsp, (white)
1 tbs, finely chopped
- Spray a small non-stick frying pan with oil and heat over high heat. Cook the pancetta, stirring, for 3–4 minutes or until golden and crisp. Transfer to a plate lined with a paper towel to cool.
- Meanwhile, combine the tomato, chilli flakes, vinegar, chives and oil in a small bowl. Spoon the tomato mixture over 8 of the oysters. Serve topped with the pancetta.