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Jekel Vineyards 2007 Monterey Riesling and Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

Presented by: Paula and Gary Frieders

Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.
Serves eight.
Yields about 24 toasts.
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.

From
Fine Cooking 39, pp. 64-69 June 1,2000





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