- 100g of Roquefort cheese
- 16 oysters
- 20cl crème fraîche
- 50g of bread crumbs
- Coarse salt
- Open up the oysters and empty them into their water.
- Preheat the oven to 200 °C (gas mark 6).
- Distribute the coarse salt all over an oven-safe dish, then places the full oyster shells.
- Grate the Roquefort on top of the oysters then add a teaspoon of crème fraîche to each oyster. Sprinkle chives and then the breadcrumbs over the whole.
- Bake for 10-15 minutes, or enough to brown the oysters.