12 fresh oysters, shucked, liquor reserved
12 slices Prosciutto ham, thinly sliced
melted butter
Artichoke Bruschetta
12 toast points
3 cloves garlic
olive oil, (good quality)
1 cup artichoke hearts, diced
3 plum tomatoes, diced
1/4 cup Kalamata olives, pitted and chopped
1 tablespoon minced fresh basil, (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.
Per serving: 147 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 33g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates