Instructions: 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.

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