Peppered Garlic Confit with Prosciutto

Peppered Garlic Confit with Prosciutto Recipe
Becky Luigart-Stayner; Cindy Barr
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.


12 servings (serving size: 2 bread slices and 1 1/2 teaspoons garlic mixture)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 350°.

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.

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.


Donata Maggipinto,

October 2004
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