Directions
Toast pecans in 1 tablespoon olive oil and 1 tablespoon butter, set aside. Have ready: ricotta, sliced avocados (sprinkled with lemon juice), and garnishes. Sauté oysters in a frying pan in a small amount of olive oil and butter with the scallions, lightly sprinkled with salt and pepper, to taste. Toast bread. Immediately transfer bread to a large serving platter. Arrange on each slice the ricotta, avocados, oysters, scallions and pecans, all distributed evenly onto the 6 slices of bread. Top with squirts of lemon juice, basil sprigs, and additional salt and pepper to taste. Cut each slice of bread in half diagonally to serve.
