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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Peppered Garlic Confit with Prosciutto

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.

Cooking Light OCTOBER 2004

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

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

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.

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
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Peppered Garlic Confit with Prosciutto recipe

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