angels on horseback (sanctuary style)(wash)

Categories
Seafood
Restaurant
Yield
1 Servings
MeasureIngredient
12  Fresh oysters; shucked, liquor reserved
12 slices Prosciutto ham; thinly sliced
  Melted butter
12  Toast points
Garlic cloves
  Olive oil; (good quality)
1 cup Artichoke hearts; diced
Plum tomatoes; diced
¼ cup Kalamata olives; pitted and chopped
1 tablespoon Basil; minced, up to 2
1 teaspoon Balsamic vinegar
Cloves garlic; minced with salt

ARTICHOKE BRUSCHETTA

Rub toast points with garlic and brush with olive oil. Combine' remaining ingredients.

In a small saute pan add oysters and their liquor. Lightly poach. Remove oysters and wrap each one in prosciutto ham securing with a tooth pick.

Sprinkle with melted butter and broil or bake until ham is nicely browned.

Remove toothpicks and serve on artichoke bruschetta.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Sanctuary, Chinook, Wash.

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