Recipe Name: Angels on Horseback
6 slices white bread
1 cup dry bread crumbs
1/2 teaspoon cayenne pepper
24 large oysters, shucked, as big as you can buy
8 tablespoons melted butter
12 slices bacon, cooked for 2 minutes in a microwave oven, or pan fried, until almost crisp---but still soft
4 sprigs parsley, for garnish
4 lemon wedges, for garnish
Cut 4 rounds, 1 1/2" in diameter, out of each slice of bread. Toast the rounds and put aside. Mix the bread crumbs with the cayenne pepper in a bowl. Toss the oysters, 6 at a time, in the bread crumbs to coat them evenly, then dip in the melted butter on each side. Cut the bacon slices in half. Roll each oyster in a slice of bacon and fasten with a toothpick.
Broil the oysters for 5-7 minutes, turning them once, until they're brown and crisp on all sides on an oiled sheet pan. Pour off the juice as it accumulates in the broiling pan or the oysters will become soggy.
To Serve: Remove the toothpicks and place an oyster on each toast round. Use frilled decorative toothpicks to skewer the oysters to the toast rounds. Place on a serving platter and garnish with parsley and lemon wedges.