Baked Oysters With Tasso Cream

• 4 slices white bread
• 1/4 cup butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 ounces tasso ham or fully cooked chorizo, finely chopped (about 1/2 cup)
• 2 tablespoons chopped sweet onion
• 1 garlic clove, minced
• 2 cups heavy whipping cream
• 1 to 2 dashes Louisiana-style hot sauce
• Salt and pepper to taste
• 1 dozen fresh oysters in the shell, scrubbed

1. Preheat oven to 300u0b0. Place bread on an ungreased
2. ; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine.
3. In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm.
4. Increase oven setting to 350u0b0. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.

white bread, butter, salt, pepper, tasso ham, sweet onion, garlic, heavy whipping cream, hot sauce, salt, fresh oysters

Taken from www.tasteofhome.com/recipes/baked-oysters-with-tasso-cream/ (may not work)