My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 12, 2010

Cherry Tomatoes with Smoked Oysters

This is one of my very favorite hors d'oeuvres. Quick and easy to make and everyone loves them, plus they can be made ahead. Cherry tomatoes are available almost year round, but are especially good when the tomatoes are right off your vines.

Wash, but do not remove stems from the cherry tomatoes. Cut down through each tomato to within about 1/2 inch of the base; spread apart just enough to slip a canned smoked oyster inside each. Place these on a bed of shredded lettuce to keep them from rolling around. Serve either at room temperature of slightly chilled, not ice cold.

A 3-ounce can of smoked oysters usually contains about 40 tiny oysters.

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