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Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

Martha Holmberg

Yield: Yields about 24 toasts.

Servings: eight.

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

Nutritional Information

  • Nutritional Sample Size per individual toast
  • Calories (kcal) : 100
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 460
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 6


  • 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.


Rate or Review

Reviews (1 review)

  • elisebuck | 10/14/2008

    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.

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