Oyster and roasted red pepper bruschetta

Ingredients :

1 baguette
1 pint (16oz) fresh shucked oysters chopped
3 garlic cloves minced
¼ c. olive oil
2 tbsp. freshly squeezed lemon juice
2 tsp. dried basil and parsley
Salt & pepper to taste
1.5 cups chopped roasted red peppers
1/4 cup diced onions
1/3 cup finely shredded parmasan cheese

Directions:

Preheat oven to 400F (200C). Slice baguette into ½" slices. Arrange baguette rounds on large baking sheet. Toast in centre of 400F oven, turning over halfway through, until bread is golden on both sides, about 5 to 6 min. Heat a non-stick frying pan to medium heat. Add olive oil. Add diced onion and garlic when oil is warm. Lightly sauté until onions are translucent and garlic is light brown. Add chopped oysters, lemon juice, basil, salt and pepper. Simmer on low to medium heat until all liquid is reduced, about 15 min.

Meanwhile, chop roasted red peppers finely. Add to oyster mixture. When liquid is reduced, remove from heat and stir in onions, garlic and parm. Scoop spoonfuls onto baguette rounds and broil for until cheese is melted.