Angels On Horseback (Sanctuary Style)

Course : Seafoods
Serves: 1
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12 medium fresh oysters -- shucked, liquor reserved
12 slices prosciutto ham -- thinly sliced
2 tablespoons melted butter
---artichoke bruschetta---
12 medium toast points
3 cloves garlic cloves
1 tablespoons olive oil -- (good quality)
1 cup artichoke hearts -- diced
3 medium plum tomatoes -- diced
1/4 cup kalamata olives -- pitted and chopped
1 tablespoon basil minced
1 teaspoon balsamic vinegar
2 cloves garlic -- minced with salt

Preparation / Directions:

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-

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