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Ingredients
- 12 x Fresh oysters, shucked, liquor reserved
- 12 slc Prosciutto ham, thinly sliced Melted butter
- 12 x Toast points
- 3 x Garlic cloves Extra virgin olive oil, (good quality)
- 1 c. Artichoke hearts, diced
- 3 x Plum tomatoes, diced
- 1/4 c. Kalamata olives, pitted and minced
- 1 Tbsp. Basil, chopped, up to 2
- 1 tsp Balsamic vinegar
- 2 x Cloves garlic, chopped with salt
Directions
- Rub toast points with garlic and brush with extra virgin olive oil. Combine' remaining ingredients.
- In a small saute/fry pan add in 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 possibly bake till ham is nicely browned.
- Remove toothpicks and serve on artichoke bruschetta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 458g | |
| Calories 225 | |
| Calories from Fat 58 | 26% |
| Total Fat 6.47g | 8% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 648mg | 27% |
| Potassium 868mg | 25% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 9.1g | 30% |
| Sugars 6.04g | 4% |
| Protein 13.41g | 21% |
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