Fresh oysters, 1 dozen
1 lb. fresh spinach
2 tablespoons extra virgin olive oil
1⁄2 teaspoon salt
1⁄2 lb. Jack Cheese
Freshly grated nutmeg
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F.
Pour a layer of rock salt in a sheet pan to cover bottom. Shuck oysters and set on rock salt. Place in refrigerator while preparing remaining ingredients.
Place spinach on a sheet pan, drizzle with oil, and sprinkle with salt. Place in oven and cook until just wilted, about 1 – 2 minutes. Remove and set aside to cool.
Thinly slice cheese into pieces small enough to fit on opened oysters. Top each oyster with a small amount of spinach followed by a slice of cheese. Sprinkle lightly with nutmeg. Cook in oven just until cheese is melted, about 2 minutes, and remove. Be careful not to cook the oyster. The cheese and spinach should be warm with a cold briny oyster beneath.