Cheese and Oyster Vol-Au-Vents

May 31, 2023May 31, 20230 12

Tasty Cheese and Oyster Vol-Au-Vents recipe for your next appetizer

by The Chefin Appetizer

Prep

15 min

Cook

12 min

Ready In

27 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

188

Sugar

Fat

13g

Cheese and Oyster Vol-Au-Vents are a classic French appetizer that have made their way around the globe due to their rich and sophisticated flavor. These bite-sized appetizers consist of crispy pastry shells filled with a creamy cheese mixture and a fresh oyster. This dish is easy to make and is perfect for impressing your guests at a dinner party or for a special occasion. Serve them as a starter or hors d'oeuvre, and watch your guests rave about how delicious they are.

Instructions

1.	Preheat your oven to 200°C and line an oven tray with baking paper.
2.	Cook vol-au-vent cases according to package instructions and place them on the oven tray.
3.	In a small bowl, mix together cream cheese, black pepper, dried parsley and cheddar cheese.
4.	Gently place a shucked oyster into each vol-au-vent case.
5.	Put the cheese mixture on top of oysters and sprinkle breadcrumbs.
6.	Bake for 12 minutes or until golden brown.
7.	Serve hot and enjoy!

PROS

These Cheese and Oyster Vol-Au-Vents are simple and elegant appetizers that are sure to impress your guests.

They’re easy to make and take only 30 minutes to prepare.

They’re also a great source of protein and calcium thanks to fresh oysters and cheddar cheese.

CONS

While oysters are a nutritious and delicious food, they can also be expensive and not always readily available.

If you have a shellfish allergy, this recipe is not recommended.

HEALTH & BENEFITS

Oysters are one of the best sources of zinc, which is essential for immune function and wound healing.
They’re also high in omega-3 fatty acids, which are important for heart health.
The cheddar cheese used in this recipe is a great source of calcium, which is important for building and maintaining strong bones and teeth.

	12 vol-au-vent cases
	6 teaspoons cream cheese
	6 medium oysters , shucked
	3 tablespoons cheddar cheese , finely diced
	1 teaspoon dried parsley
	1/4 teaspoon black pepper
	2 teaspoons breadcrumbs