Recipe courtesy of Louisiana Kitchen & Culture.

Ingredients:

1?2 pound bacon
1?2 pound brie, rind removed
1 stick butter, chopped
2 dozen chilled fresh Louisiana oysters
rock salt

Method:

Cook bacon until crisp, drain, chop finely into bits and set aside. Chop brie into small pieces and place in a mixing bowl along with chopped butter; let both come to room temperature. Once softened, stir until blended. When ready, prepare a grill to highest heat setting. Scrub oyster shells to remove grit. Open each oyster, discarding shallow tops; loosen oyster meat, leaving in bottom shell, and place on a tray. Divide brie mixture among oysters. Grill oysters 4 to 5 minutes or until bubbly. Carefully remove from grill and garnish each evenly with bacon bits.
Serve immediately with crackers.