Sauteed Oysters on Toast

1 stick (¼ pound) butter 
¼  cup Serrano or Prosciutto ham, sliced and cut into half-inch pieces (any good country ham, can be substituted)
1/3 cup finely chopped shallots
¼ cup finely chopped green bell pepper
1 pint shucked oysters, drained
Juice of one lemon, preferably a Meyer lemon
Dash Tabasco
Salt and freshly ground black pepper to taste
2 or 3 tablespoons finely chopped flat-leafed parsley

Melt the butter in a large heavy skillet and sauté the ham over medium heat for two or three minutes, until slightly crisp. Add the shallots and green pepper, turn heat to low and cook for another two minutes. Add the oysters and cook until the oysters have plumped and begin to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice, and spoon over grilled toast. Sprinkle with parsley and serve immediately.

For the toast

Preheat oven to 450 degrees.
Trim crusts from six slices of homemade white bread or Pepperidge Farm White, and spread with softened butter on both sides. Put on a cookie sheet and “grill” for eight to ten minutes, turning once so that both sides are golden brown.

Serves 6