2 as a main course
6-8 as an appetizer

Special Equipment

Napoleon® Grill Topper


1 tbsp (15 mL) olive oil
1/2 small onion, finely diced
2 cloves garlic, minced
4 cups (1L) spinach, packed
2 tbsp (30 mL) cognac
6 tbsp (90 mL) goat cheese
1/4 cup (60 mL) coarse bread crumbs
1/2 cup (125 mL) crisp-cooked diced bacon (about 8 slices)
Salt and freshly ground black pepper
12-18 fresh oysters, shucked
1 lemon
Lemon wedges


Taken from Napoleon’s Everyday Gourmet Grilling.

In a large pan over high heat on the grill side burner, or the stove top, heat the oil and sauté the onion and garlic for 2 or 3 minutes, until fragrant and tender. Add the spinach to the pan and stir just until wilted, 1 to 2 minutes. Add the cognac all at once and carefully allow to flame. As soon as flame stops remove from the heat and drain.
Place the spinach mixture in a bowl and add the goat cheese, bread crumbs and bacon.  Season with salt and pepper.
Centre a shucked oyster on its shell and set 1 tbsp (15 mL) of the spinach mixture on top. Repeat until all the oysters are topped.
Preheat the grill to medium-high (450˚F/230˚C)
Place the oysters on the Napoleon® Grill Topper and set on the grill.  Close the lid and grill-bake for 3 to 5 minutes, until the cheese is browning and bubbly.  Give each oyster a squeeze of lemon juice.
Remove from the grill and serve immediately with lemon wedges and lots of crusty bread to mop up all the juices.