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| Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges |
| 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 min. 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. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated