Angels On Horseback (Sanctuary Style)

Recipe Ingredients

12		Fresh oysters - shucked, liquor reserved
12 slices		Prosciutto ham - thinly sliced
		Melted butter
		Artichoke Bruschetta
12		Toast points
3		Garlic cloves
		Olive oil - (good quality)
1 cup	146g / 5.1oz	Artichoke hearts - diced
3		Plum tomatoes - diced
1/4 cup	36g / 1.3oz	Kalamata olives - pitted and chopped
1 tablespoon	15ml	Basil - minced, up to 2
1 teaspoon	5ml	Balsamic vinegar
2		Garlic cloves - minced with salt

Recipe Instructions

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

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