Angels on horseback (sanctuary style)(wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Fresh oysters; shucked, liquor reserved | |
| 12 | slices | Prosciutto ham; thinly sliced |
| Melted butter | ||
| 12 | Toast points | |
| 3 | Garlic cloves | |
| 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 | |
Directions
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.