Smoked Lemon Pepper Oyster Toast

This quick and satisfying toast is a great option for when the pantry is feeling bare, but you’re craving something decadent. Serve as is for a quick meal for one, or double the recipe and cut the toasts into quarters to feed a group. 

1 clove garlic, grated on a microplane 

1 teaspoon lemon juice 

½ cup Greek yogurt or skyr 

½ teaspoon sumac

Fine sea salt to season 

2 pieces of your favorite bread

1 can of Ekone Lemon Pepper Oysters

A few parsley leaves, chopped 

A touch of lemon zest 

To make the garlic yogurt, combine the grated garlic and lemon juice in a small bowl. Mix to combine, and set aside to let the garlic macerate for at least 5 minutes. Add the yogurt, sumac, and a pinch of sea salt. Taste for seasoning, and adjust with another pinch of salt if necessary. 

Toast your bread till it’s deeply golden, either in a toaster or a hot oven. 

Allow the toast to briefly cool down - if the bread is too hot the yogurt will melt on contact. When the toast is cool enough to handle, smear a generous dollop of garlic yogurt on both pieces. Top with a few lemon pepper oysters. Finish with a scattering of chopped parsley and a touch of lemon zest.