My Recipe Box

Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

RATE IT

Serves eight.

Yields about 24 toasts.

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.

  • 1 loaf chewy, country-style bread
  • 10 to 20 cloves garlic, peeled
  • 4 to 5 oranges, peel and pith cut away, very thinly sliced, seeds removed
  • 1/2 lb. prosciutto, preferably Parma, sliced paper-thin
  • Full-bodied earthy extra-virgin olive oil

Prepare a wood or charcoal fire in a grill, or set a gas grill on high (you can also use a broiler). Wipe the grill rack clean and rub with oil.

Slice the bread a generous 1/4 inch thick (cut the slices in half if they're large). When the coals are hot but no longer flaming, put the bread on the rack and grill until lightly browned, 1 to 2 minutees. Turn and grill the other side. Transfer to a plate or basket and cover to keep warm. Arrange the garlic cloves, oranges, and prosciutto on a platter and serve with the olive oil.

Each diner should rub a piece of toast with a garlic clove, drizzle the toast with olive oil, and add a slice each of orange and prosciutto.

nutrition information (per serving):
Size : per individual toast; Calories (kcal): 100; Fat (g): fat g 3; Fat Calories (kcal): 25; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 6; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 460; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 1;

Photo: Martha Holmberg

I loved this recipe, however it is not everyone's cup of tea. The flavours are strong and distinct, and people I served it to at a cocktail party either raved about it, or hated it. I found sectioning the orange pieces to be quite challenging.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More