Oysters Stuffed with Herbed Mascarpone and Wrapped in Prosciutto
By Yankee Magazine|Oct 11 2007|
Oysters Stuffed with Herbed Mascarpone and Wrapped in Prosciutto
Photo Credit: Keller + Keller/Styling by Mary Jane Sawyer and Eileen Eisele Ennis Inc.Yield
12 servings
Total Time
20 minutesIngredients
12 oysters in shells
½ cup mascarpone cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Kosher or sea salt
Freshly ground black pepper
4 slices prosciutto
Garnish: chopped parsley
Instructions
Shuck oysters and set aside, reserving 12 shells (the large “cup” sides).
In a small bowl, combine mascarpone, chives, and parsley. Season with salt and pepper to taste. (Go easy on the salt; the oysters and prosciutto are salty, too.)
Position oven rack 4 to 5 inches from broiler and turn it on. Cut prosciutto slices in thirds (for a total of 12 4-by-2-inch pieces) and lay them on a clean surface. Place one oyster on bottom third of prosciutto piece; then place a small dollop (1 to 2 teaspoons) of mascarpone on top of oyster. Fold prosciutto over and place seam side down into reserved shell. Repeat with remaining oysters.
Arrange shells on a salt-lined baking sheet. Broil about 1 minute, until prosciutto crisps and lightly browns. Garnish with chopped parsley and serve immediately.
Notes
Substitute Serrano ham or thinly sliced country ham for the proscuitto if you prefer.
