Directions
Preheat oven to 375 degrees. Combine the ingredients for the corn and tomato salsa and set aside. Place oysters in the half-shell on a baking sheet and bake for 10 minutes. Combine all topping ingredients. Remove sheet from oven. Add 1 – 2 tablespoons of the topping to each oyster. Return sheet to oven and bake 10 minutes more. Carefully remove oysters and place them on a large serving platter or individual plates. Season oysters with vinaigrette and lemon juice, to taste. Serve with the corn and tomato salsa on the side.
NOTE: For mixing the vinaigrette, use a 12 – 16 oz jar with a tight-fitting lid, but with the lid’s snap opening only large enough for liquid to be poured through (i.e. a Good Seasons salad dressing bottle or any reusable salad dressing bottle with a pour spout). Do not allow the halved grape tomatoes, basil sprigs, and garlic to be poured out.
