| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Smoked oysters |
| 1 |
|
Box Trisket crackers; (you may use another kind if you wish) |
| 1 |
|
Round brie |
|
|
Garlic powder |
|
|
Hot sauce of your choice; (Tabasco-like or habanero sauces seem to work best) |
INSTRUCTIONS
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 1/4" 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@ingr.com> on
May 28, 1999, converted by MM_Buster v2.0l.
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