Yield: 1 servings
|1 can||Smoked oysters|
|1||Box Trisket crackers; (you may use another kind if you wish)|
|Hot sauce of your choice; (Tabasco-like or habanero sauces seem to work best)|
Andie Paysinger's brie and filo concoction reminded me of a snack that I make occasionally for myself and my daughters. The recipe follows : On a cookie sheet spread out a single layer of the crackers and place one smoked oyster on each cracker. So you will need as many crackers as you have oysters. Splash each with a healthy dose of the hot sauce and liberally dust with the garlic powder. Finally lay a slice of brie on top.
I usually cut the brie ¼" thick and of a size to cover the oyster in question, since not all the oysters are the same size. Place under a broiler for about 2 minutes and then eat.
My youngest daughter is fanatical about these snacks. She frequently begs me to make them for her and I am only too happy to oblige.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@...> on May 28, 1999, converted by MM_Buster v2.0l.