1. Preheat oven to 450 degrees. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Be careful not to lose your liquor from the oyster.
  3. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and garlic. Add a dash of hickory smoked sea salt, a high polyphenol extra virgin olive oil or one of our flavored infused olive oils, such as the garlic, butter, Tuscan, etc. and process until finely chopped but not pureed, about 10 seconds. (optional: I have used stuffing instead of bread crumbs with extra sage and mushrooms).
  4. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Add a splash of hot sauce or our Serrano Chili Pepper infused honey vinegar or the Sicilian Lemon Balsamic. Sprinkle Asiago cheese on the top of each shell with smoked paprika.

Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until cheese has melted and browned on top. Serve hot.