Cheddar Parmesan Ranch Grilled Oysters Print this recipe

Ingredients

• ½ cup finely grated Cheddar cheese
• ½ cup olive oil
• 1 cup panko bread crumbs
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 small fennel bulb, finely diced
• 12 fresh Gulf oysters, on the half shell
• 2 tablespoons fennel tops, minced
• 2 tablespoons freshly squeezed lemon juice
• 4 slices bacon, cooked crisp and diced
• 4 tablespoons freshly grated Parmesan cheese
• 6 tablespoons Hidden Valley® Original Ranch® Dressing

Instructions

1. Light grill using Kingsford® Charcoal with Sure Fire Grooves™.
2. In a bowl, mix panko, olive oil, lemon juice, prepared dressing mix, fennel tops and bulbs, and bacon in a bowl and set aside.
3. Drizzle each oyster with ½ teaspoon of bottled dressing. Grill oysters over medium coals, shell side down, for about 1½ minutes. Top each oyster with about a teaspoon of remaining bottled dressing and pack with bread crumb mixture. Top each oyster with Cheddar cheese, sprinkle with Parmesan and place back on grill. Cover and grill for another 5 minutes or until cheese melts and bread crumb mixture is lightly browned.

Credit

1. Sean Squires