Smoked Mississippi Gulf Oysters folded with cream cheese, bacon, horseradish and chopped pecans, and then rolled into a paté, covered in cilantro-bacon-pecan crust and served on toast points.

TIME: 75 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

INGREDIENTS:

• 8 oz Mississippi Gulf smoked oysters, chopped

• 8 oz cream cheese, softened

• 1 Tbsp lemon juice

• 1/4 each small onion, grated or finely chopped

• 1 tsp prepared horseradish

• 1/4 tsp salt

• 1/2 cup chopped pecans

• 1/4 bunch cilantro, chopped, divided

• 2 slices bacon, cooked and crumbled

• 4 slices bread, toasted and quartered into points

DIRECTIONS: 

1. In a medium bowl, combine cheese, oysters, lemon juice, onion, horseradish, half the cilantro, and salt.

2. Chill 1 hour.

3. Combine remaining cilantro, pecans and crumbled bacon.

4. Roll paté in cilantro mixture to coat.

5. Serve with toast points.

Serving Suggestion: Serve with crudité vegetables.