Angels On Horseback (Sanctuary Style) Recipe - Cooking Index
Angels On Horseback (Sanctuary Style) Recipe - Cooking Index
| 12 | Fresh oysters - shucked, liquor reserved | |
| 12 x | Prosciutto ham - thinly sliced | |
| Melted butter | ||
| Artichoke Bruschetta | ||
| 12 | Toast points | |
| 3 | Garlic cloves | |
| 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 x | 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 and Cooking Bk #4 -- Washington and Oregon, 1997. ISBN:0-9609950-2-1
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.