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.

By Donata Maggipinto
Recipe by Cooking Light October 2004

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary test

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

Ingredients

Directions

  • Preheat oven to 350°.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
120 calories; calories from fat 34%; fat 4.5g; saturated fat 0.7g; mono fat 2.9g; poly fat 0.5g; protein 3.4g; carbohydrates 16.5g; fiber 1g; cholesterol 1mg; iron 0.9mg; sodium 209mg; calcium 31mg.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 01/29/2022