16 (1/2-inch-thick) slices toasted baguette, divided
1/2 cup chopped celery
1/4 cup chopped yellow onion
1/4 cup chopped fresh spinach
3 tablespoons unsalted butter
1 tablespoon Pernod
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
12 fresh oysters, shucked and drained
shaved Parmesan cheese, chopped fresh thyme
Preheat oven to broil. Line a small baking sheet with parchment paper.
In the work bowl of a food processor, place 4 baguette slices, celery, onion, spinach, butter, Pernod, garlic, thyme, salt, and pepper; pulse until combined.
Arrange remaining 12 baguette slices in a single layer on prepared pan. Place one oyster on each baguette slice, and top with vegetable mixture.
Broil until golden brown, about 4 minutes. Garnish with Parmesan and thyme, if desired.