| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Seafood, Restaurant | 1 | Servings |
INGREDIENTS
| 12 | Fresh oysters; shucked, liquor reserved | |
| 12 | sl | 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 | tb | Basil; minced, up to 2 |
| 1 | ts | Balsamic vinegar |
| 2 | Cloves garlic; minced with salt |
INSTRUCTIONS
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@sprintmail.com> Recipe by: Sanctuary, Chinook, Wash.
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