Smoked oysters and brie

Yield: 1 servings

Measure Ingredient
1 can Smoked oysters
1 \N Box Trisket crackers; (you may use another kind if you wish)
1 \N Round brie
\N \N Garlic powder
\N \N 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.

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