Instructions: Spoon the yogurt into a fine-mesh strainer lined with cheesecloth and place it over a deep bowl. Cover and refrigerate overnight.

The next day, discard the liquid that has drained and place the firm yogurt in a bowl.

Drain the oysters well on paper towels. Pat off any excess oil. Coarsely chop the oysters and set them aside.

Combine the tomatoes, green onion, cilantro, lime juice, salt, garlic and cracked pepper. Stir in the chopped oysters.

When you are ready to serve, shape the drained yogurt cheese into a ball and put it on a platter. Spoon the salsa over the cheese. Serve with toasted slices of French bread.

This recipe yields 8 appetizer servings.

NOTES :

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