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ATLANTIC OYSTER LOAF

1 large loaf of French Bread
¼ cup butter, softened
1 qt. Oysters, shucked
1 red onion, thinly sliced into rings
1/3 cup all purpose flour
½ tsp. Salt
½ tsp. Pepper
¼ cup milk
2 eggs, beatened
1 cup cornmeal
Canola oil for frying
1 lemon, thinly sliced
1 tbsp. chili sauce
1 tbsp. rice wine vinegar
1 tbsp. Filippo Berio® Olive Oil
1 cup mixed green
2 tomatoes, cored and thinly sliced

1. Cut a ¾ slice off the top of bread. Remove the center of the loaf. Leaving a ½ inch.
2. Butter the inside of the loaf. Toast in a preheated 425° oven until brown 10-15 minutes.
3. Drain oysters over a colander
4. Combine the flour with the salt & pepper.
5. In a separate bowl, mix together the eggs and milk.
6. Dredge the oysters in the flour, milk, and cornmeal.
7. Heat Filippo Berio® Olive Oil in a sauté pan and pan fried oysters until golden brown about 2-3 minutes on each side.
8. In flour mixture, dredge the onions and fry until golden brown about 2-3 minutes.
9. Drain oysters & onion rings on paper towels.
10. In a mixing bowl, combine the chili sauce, vinegar and Filippo Berio® Olive Oil. Toss with mix greens.
In the loaf, place oysters. Top with mixed greens, sliced tomatoes, lemon slices and fried onions.