Peppered Garlic Confit with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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) |
Directions:
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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