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Peppered Garlic Confit with Prosciutto

Becky Luigart-Stayner; Cindy Barr
Yield 12 servings (serving size: 2 bread slices and 1 1/2 teaspoons garlic mixture)
Though it's best eaten straightaway, you can also make the confit up to one day in advance and warm before serving. The flavors are concentrated, so a little goes a long way.

Ingredients

  • 2 whole garlic heads
  • 3 tablespoons olive oil
  • 1/4 cup chopped prosciutto (about 1 ounce)
  • 1 teaspoon coarsely ground black pepper
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 120
  • caloriesfromfat 34 %
  • fat 4.5 g
  • satfat 0.7 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 3.4 g
  • carbohydrate 16.5 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 0.9 mg
  • sodium 209 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  3. Heat olive oil in a small saucepan over medium heat. Add chopped prosciutto and coarsely ground black pepper; cook 5 minutes, stirring occasionally. Combine garlic pulp and oil mixture in a small bowl, stirring with a fork until well blended. Serve with bread slices. Garnish with parsley, if desired.