Peppered Garlic Confit With Prosciutto

• 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)

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350u0b0 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.

garlic, olive oil, ground black pepper, bread baguette, fresh parsley

Taken from www.myrecipes.com/recipe/peppered-garlic-confit-with-prosciutto (may not work)