From page 16
20 fresh oysters, unshucked
's cup butter
1 clove partic
i teaspoon dried, mixed Italian
herbs
¥ cup fine dry breadcrumbs
Ys cup freshly grated Parmesan
cheese
’ cup, 4"? diced Chorizo
(Spanish sausage, available in deli
departments)

The quantities given above are
approximate because | was given
the recipe in restaurant terms.

The Savoury prepares garlic but-
ter in large quantities, using slight-
ly different herbs, but this is close.

Shuck the oysters, retaining half
the shell and as much of the liquor
as you can. Combine the butter
with the finely minced garlic and
herbs.

Spread on tops of oysters. Mix
the breadcrumbs with cheese and
dust on top.

Garnish with a few bits of
Chorizo. Bake at 400°F, about 10
minutes.

The oysters should be jrst cook-
ed and the crumbs brown and
crisp.

kth

Last weekend, Brian got so sick
of cherry tomatoes I doubt if he'll
welcome one for at least a week. In
the spirit of true, unselfish
research he must have eaten 30 of
them,

Cherry tomatoes are the cook’s
best friend when preparing an ap-
petizer tray.

They look good, taste great
(especially stuffed with fanciful
ingredients) and grow, as so many
of my friends tell me, in window
boxes.

If you decide to prepare hot,
stuffed cherry tomatoes, do your
guests a favor: Make sure the ones
you choose are one-bite size, no
bigger than a modest walnut.

Any larger and your guests will
wear the contents, and they won't
be happy.

Also, allow hot tomatoes to cool
for five minutes before you serve
them to unsuspecting guests. I hate
to sce a grown man cry, especially
with a mouthful of hot tomato.

if a recipe you choose tells you
to ‘“‘bake’’ cherry tomatoes,
disregard these instructions.

if you bake a tomato long
enough to heat the filling, you've
baked it long enough to turn the
skin into vinyl. Broil, about three
inches from the grill and remove as
soon as the topping is crisp.

Pack your filled tomatoes into a
pan so that they can hold each
other up. Crunch foil into any
unused space.

I prepared both hot and cold
tomatoes. Here are a few of my
results:

Gouda-Stuffed Cherry Tomatoes
t small basket tomatoes (small!) or
pick out roughly %2 pound from
the bulk
2 tablespoons fine, dry
crumbs
1! teaspoon flour
few drops of Worcestershire sauce
1 feaspoon grated onion (finest
blade)

V2 cup grated Gouda cheese
mayonnaise — real — just enough
to bind the ingredients lightly —
about 2 tablespoons

Topping:

Va cup fine, dry crumbs

2 tablespoons grated Parmesan
cracked pepper and salt

Cut a slice, thinly, from the top
of each tomato. Loosen the mem.
branes inside and gently squeeze
out the seeds. Let drain upside.
down on paper towels.

Mix the remaining ingredients
and spoon inte tomatoes.

Invert the filled tomatoes over
the topping mixture and rotate un-
til well covered.

Broil, watching carefully. until
crisp on top. Cooba bit before ser-
ving.

Mech Easier, But Different
Stuffed Tamatacs

bread-

M% Ib. soft wine-cured cheddar
2 tablespoons topping mix from
above

Combine the soft cheddar with
two tablespoons of topping mis.
Stuff the toniatoes. Roll tops in
more crumbs ard bake as directed.

These ure quite tangy but were
Brian's favorite.

ne

Garnish cold stuffed tomatoes
with a sprig of parsley or a leaf of
watercress. Be generous with
freshly-ceacked pepper.
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