Oyster Bruschetta

Perfect for bringing out to the dock for a cocktail cruise. Shared by Michele Westlund with the Tarpon Coast Grady-White Club.

Oyster Bruschetta
from Michele Westlund, Sailfish 28'

8 tbs extra-virgin olive oil
2 tsp minced garlic
2 tbs chopped fresh parsley
2 tsp coarsely ground black pepper
12 slices French bread cut an angle
12 slices prosciutto
24 fresh oysters shucked and patted dry
12 thin slices mozzarella cheese

Preheat oven to 375 degrees. In a small bowl, combine olive oil, garlic, parsley, and pepper. Brush both sides of the bread with this mixture. Place 1 slice of prosciutto on each slice of bread.

Top with 2 oysters. Bake for 15 minutes. Top each piece with a slice of mozzarella and return to the oven to melt the cheese. Remove from oven and serve hot.