These are two things I have on or about Thanksgiving. Oysters are in season, and the bruschetta with cheese is always tasty. In this case red pepper bruschetta plays well with the briny oyster. I did switch out Romano cheese for parmesan because I wanted to reinforce the salty. This is also a quick dish. I hope you like it.

1 loaf French baguette
1 jar pesto
1 jar red pepper bruschetta
1/2 cup Romano cheese
1/2 cup corn meal
1/2 cup flour
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Butter for cooking.

Mix flour, corn meal, Old Bay, garlic powder, and paprika.

Heat oven to 400.

Dredge oysters in flour mixture.

Heat skillet to medium.

Add oysters and cook until brown on both sides.

Slice bread into 1/4 inch rounds.

Top bread with a thin layer of pesto.

Add a teaspoon of bruschetta and Romano cheese.

Top with oyster. (I did some with shrimp.)

Serve.