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| Angels On Horseback (Sanctuary Style)(Wash) Recipe |
Category: Seafood
Rating:
N/A
Servings: 1
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Ingredients
12 fresh oysters; shucked, liquor reserved
12 slice prosciutto ham; thinly sliced
1 melted butter
----ARTICHOKE BRUSCHETTA----
12 toast points
3 garlic cloves
1 olive oil; (good quality)
1 cup artichoke hearts; diced
3 plum tomatoes; diced
1/4 cup kalamata olives; pitted and chopped
1 tablespoon basil; minced, up to 2
1 teaspoon balsamic vinegar
2 cloves garlic; minced with salt
Cooking Directions:
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
Recipe by: Sanctuary, Chinook, Wash.
seafood,restaurants
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