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.