Peppered Garlic Confit with Prosciutto

Ingredients

• 12 inch bread french cut
• 2  garlic clove whole
• 1 teaspoon pepper black
• 3 tablespoons olive oil 
• 1 ounce pancetta chopped

Equipment

• bowl
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
3. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Heat olive oil in a small saucepan over medium heat.
5. Add chopped prosciutto and coarsely ground black pepper; cook 5 minutes, stirring occasionally.
6. Combine garlic pulp and oil mixture in a small bowl, stirring with a fork until well blended.
7. Serve with bread slices.
8. Garnish with parsley, if desired.