Preparation:
Rub toast points with garlic and brush with olive oil. Combine' remaining ingredients.
In a small sauté 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 and Cooking Bk #4 -- Washington and Oregon, 1997. ISBN:0-9609950-2- |