The Washington PostDemocracy Dies in Darkness

By Jim Webster

Traditional oysters Rockefeller start with an oyster, which is topped with creamed spinach and a breadcrumb crust. Here, that gets turned upside-down by putting the spinach and oyster mixture on top of a piece of toast. All the luxury without any of the shell.

Storage: Refrigerate leftover oyster mixture for up to 2 days.

From staff writer Jim Webster.



  1. Step 1

    In a large skillet over medium-high heat, heat the oil until it shimmers. Add the garlic and saute until fragrant, about 30 seconds. Add the spinach and cook, tossing it with tongs, until it begins to wilt, about 30 seconds. Reduce the heat to medium, add the cream cheese and cover the pan until the spinach is completely wilted and the cheese is melted, about 2 minutes. Add the parmesan, liqueur, if using, and nutmeg, then stir to incorporate. (If using liqueur, take the pan away from any open flame.)

  2. Step 2

    Add the oysters and gently toss just to warm them through.

  3. Step 3

    Arrange the toasts on a platter and evenly divide the filling among them. Use a vegetable peeler to shave small shards of parmesan, garnish each toast with 1 shard and serve.

Nutritional Facts

Per serving (1 toast)

  • Calories


  • Fat

    8 g

  • Saturated Fat

    3 g

  • Carbohydrates

    11 g

  • Sodium

    285 mg

  • Cholesterol

    24 mg

  • Protein

    6 g

  • Fiber

    1 g

  • Sugar

    1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer Jim Webster.

Tested by Jim Webster.

Published December 13, 2023

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