How To Make Oyster Bruschetta - Best Recipe | Charleston Magazine

Ingredients

• 12 pieces brioche or challah, cut into 2 x 1-inch rectangles
• Unsalted butter, melted
• Kosher salt
• Freshly ground black pepper
• 8 oz. smoked bacon, cut in 1/2-inch pieces
• 2 qts. canola oil
• 1 cup cornmeal
• 1 tsp. white pepper
• 4 Tbs. kale pesto (recipe follows)
• 2 dozen oysters, freshly shucked, liquor removed
• 1/2 lb. favorite kale, stems removed, rinsed well, patted dry, and roughly chopped
• 1 cup fresh basil leaves
• 2 oil-packed anchovies
• 1 Tbs. capers
• 1 ½ tsp. chopped garlic
• 1/4 cup extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 1 ½ tsp. kosher salt
• 1 ½ tsp. black pepper