Peppered Garlic Confit with Prosciutto
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.
Yield: 12 servings (serving size: 2 bread slices and 1 1/2 teaspoons garlic mixture)
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Amount per serving
- Calories: 120
- Calories from fat: 34%
- Fat: 4.5g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 3.4g
- Carbohydrate: 16.5g
- Fiber: 1g
- Cholesterol: 1mg
- Iron: 0.9mg
- Sodium: 209mg
- Calcium: 31mg
- 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.
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