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.

Donata Maggipinto
Recipe by Cooking Light October 2004

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Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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

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.
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