Recipe - Angels On Horseback (Sanctuary Style)(Wash)

12 Fresh oysters; shucked,
liquor reserved
12 sl Prosciutto ham; thinly
cut or sliced up
Melted butter

ARTICHOKE BRUSCHETTA
12 Toast points
3 Garlic cloves
Olive oil; (good quality)
1 cup Artichoke hearts; minced
3 Plum tomatoes; minced
One fourth cup Kalamata olives; pitted and
chopped
1 tablespoon Basil; minced, up to 2
1 teaspoon Balsamic vinegar
2 Cloves garlic; minced with
salt

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:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Sanctuary, Chinook, Wash.