Devils on Horseback

SpoonFed: Via Saveur

In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon. This recipe first appeared in our Jan/Feb 2013 issue along with Sandra Tsing Loh’s article Devils on Horseback.


6 tbsp. unsalted butter
2 tbsp. finely chopped garlic
½ small baguette (about 4 oz.), cut into eight 1″-thick slices
10 slices bacon, cut into 2″ pieces
3 scallions, finely chopped
¼ cup white wine
2 tsp. lemon juice, plus wedges for serving
8 oysters, such as Blue Point, shucked, with juices reserved
Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley, for garnish


1. Heat oven to 400°. Melt 4 tbsp. butter in a small pan; mix with 1 tsp. garlic. Brush baguette slices with the butter; arrange on a baking sheet. Bake until lightly toasted, about 10 minutes. Set aside. [...] read more