Monday, January 9, 2012

Tuscan Oysters

Here in Maryland we love our oysters, especially this time of year.  Remember to always scrub the heck out of the shell and rinse before shucking.  You want to be able to have that liquor that's inside and not have to rinse the oysters off.  I started making this after watching Giada de Laurentiis and loving how she said prosciutto and provolone, among other things : )

First, mix about a 1/4 cup of olive oil with 1/2 tsp. of garlic in oil.  Reserve

12 oysters, shucked
1/4 lb. prosciutto, sliced very thin and cut into slightly larger than oyster size pieces
1/2 cup diced plum tomatoes
1/4 lb. provolone cheese, sliced thin and cut into slightly larger than oyster size pieces

parmesan cheese
bread crumbs
crushed red pepper(optional)
oregano
parsley

Preheat oven to 400 degrees.  Place oysters on a baking pan.  Drizzle with garlic and olive oil.  Top with prosciutto, then tomatoes and provolone.  It's okay to have some ham and provolone leftover if you don't want to pile it up.  Sprinkle with remaining ingredients.  Bake for about 10 minutes or until cheese is browned.

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