| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Restaurant, Seafood | 1 | Servings |
INGREDIENTS
| 12 | Fresh oysters, shucked | |
| liquor reserved | ||
| 12 | Prosciutto ham, thinly | |
| sliced | ||
| Melted butter | ||
| 12 | Toast points | |
| 3 | Garlic cloves | |
| Olive oil, good quality | ||
| 1 | c | Artichoke hearts, diced |
| 3 | Plum tomatoes, diced | |
| 1/4 | c | Kalamata olives, pitted and |
| chopped | ||
| 1 | T | Basil, minced up to 2 |
| 1 | t | Balsamic vinegar |
| 2 | Cloves garlic, minced with | |
| salt |
INSTRUCTIONS
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@sprintmail.com> Recipe by: Sanctuary, Chinook, Wash.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1055
Calories From Fat: 870
Total Fat: 98.9g
Cholesterol: 244mg
Sodium: 1446.4mg
Potassium: 1470.9mg
Carbohydrates: 38.5g
Fiber: 19.2g
Sugar: 2.2g
Protein: 17.6g