Grilled Oysters with Manchego, Fig Jam, and Piri Piri Olive Tapenade

Difficulty: Easy | Makes: 12 Servings

These grilled oysters are bursting with flavor. Our new Roland® Piri Piri Stuffed Olives make the perfect addition to this delicious summertime recipe.

For the Tapenade

1/3 cup Roland® Piri Piri Stuffed Olives, pitted
1 teaspoon Roland® Sherry Vinegar
1 tablespoon Roland® Extra Virgin Olive Oil
1 teaspoon Roland® Fig Jam

For the Oysters

12 fresh oysters, shucked on the half shell
3 tablespoons Roland® Fig Jam
3 ounces Manchego cheese, finely shredded
¼ cup Roland® Panko Bread Crumbs
1 tablespoon Roland® Sherry Cooking Wine (for drizzling)
Flat leaf parsley (for garnish)

Directions

In a small food processor, pulse the Roland® Piri Piri Stuffed olives with Roland® Sherry vinegar, Roland® Extra Virgin Olive Oil, and Roland® Fig Jam until a coarse, spreadable tapenade forms. Set aside.
Preheat grill to medium-high. On each oyster half shell, layer in the following order:
- A small dab (about ½ teaspoon) of Roland® Fig Jam
- 1-2 teaspoons of Piri Piri tapenade (enough to create a plump, robust topping)
- A generous sprinkle of shredded Manchego
- A spoonful of Roland® Panko Bread Crumbs
- Drizzle each oyster lightly with Roland® Sherry Vinegar
Carefully place oysters on the grill (use a baking tray or nest in rock salt if needed for stability). Close the lid and grill for 6-8 minutes or until cheese is melted, bread crumbs are golden, and oysters are just cooked through
Garnish each with flat-leaf parsley. Serve immediately, hot off the grill.