|12||Fresh oysters; shucked, liquor reserved|
|12 slices||Prosciutto ham; thinly sliced|
|Olive oil; (good quality)|
|1 cup||Artichoke hearts; diced|
|3||Plum tomatoes; diced|
|¼ cup||Kalamata olives; pitted and chopped|
|1 tablespoon||Basil; minced, up to 2|
|1 teaspoon||Balsamic vinegar|
|2||Cloves garlic; minced with salt|
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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