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)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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