Description

Indulge in this decadent Garlic Bread featuring a cheesy, buttery spread infused with garlic confit, pecorino romano, and fresh herbs. Perfect for any occasion, this easy recipe elevates a classic favorite to a gourmet treat!

Ingredients

Units Scale

For the Garlic Butter Spread:

250 g salted butter
24–30 garlic confit cloves
1 tbsp garlic confit olive oil
1 large handful parsley (plus extra for garnish)
1 cup pecorino romano (plus extra for topping)
50 g mozzarella

For the Bread:

1 ciabatta loaf, cut in half lengthwise
1 tbsp honey
1 tsp chili flakes

Cook Mode Prevent your screen from going dark

Instructions

Make the Garlic Butter Spread:
- Add the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor. Blend until the mixture is smooth and well combined.
- Refrigerate the butter mixture for 20 minutes to allow it to slightly harden.
Prepare the Bread:
- Spread approximately 4 tablespoons of the garlic butter onto each slice of the ciabatta loaf.
- Sprinkle additional pecorino romano and mozzarella evenly over the buttered bread.
Grill the Bread:
- Place the bread slices under a preheated grill (broiler) and cook for 5–10 minutes, or until the cheese is golden and bubbling.
Add Finishing Touches:
- Remove the bread from the grill. Garnish with finely chopped parsley, chili flakes, and a drizzle of honey.
Serve:
- Slice the bread into portions and serve immediately.
Store Leftover Garlic Butter:
- Roll the remaining garlic butter into a log using parchment paper. Store in the fridge for up to 3 weeks. Use it for toast, roasting chicken or vegetables, frying eggs, or making more garlic bread!

Notes

Flavor Boost: For a more intense garlic flavor, mash a few extra garlic confit cloves into the butter before spreading.
Bread Options: Substitute ciabatta with sourdough or baguette for variation.
Cheese Choices: Try Parmesan, Gruyère, or cheddar as alternatives for pecorino romano and mozzarella.