Peppered Garlic Confit with Prosciutto

Peppered Garlic Confit with Prosciutto
Photo by Becky Luigart-Stayner

Ingredients

  • Chopped fresh parsley (optional)
  • 2 whole garlic heads
  • 3 tablespoons olive oil
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 2 whole garlic heads
  • ¼ cup chopped prosciutto (about 1 ounce)
  • 1 teaspoon coarsely ground black pepper
  • + 4 more ingredients
    • 1 teaspoon coarsely ground black pepper
    • Chopped fresh parsley (optional)
    • 3 tablespoons olive oil
    • 24 (1/2-inch-thick) slices diagonally cut French bread baguette

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. ...

View full recipe at My Recipes

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