There are few aromas more comforting than that of warm, garlicky bread toasting in the oven. Growing up in an Italian household, garlic bread wasn’t just a side dish—it was a staple at every family gathering. I remember my nonna standing in the kitchen, mashing cloves of confit garlic into creamy butter with her wooden spoon, humming softly as the scent filled the house. It was simple, but pure magic.
This garlic bread recipe is an ode to her—rich, indulgent, and bursting with bold flavor. It’s the kind of bread that steals the spotlight, whether you’re serving pasta in the heat of summer or a hearty stew during winter. Let’s bring a little Italian warmth into your kitchen today.
Why You’ll Love This Garlic Bread
- Loaded with confit garlic for a deep, mellow flavor
- Double cheese—Pecorino Romano and mozzarella—for irresistible gooeyness
- A touch of chili and honey for a flavor twist
- Perfect for both summer BBQs and cozy winter dinners
Ingredients (Serves 6)
- 250g salted butter, softened
- 24–30 garlic confit cloves
- 1 tbsp garlic confit olive oil
- 1 large handful fresh parsley (plus extra for garnish)
- 1 cup Pecorino Romano cheese (plus extra to sprinkle)
- 50g mozzarella cheese, shredded
- 1 ciabatta loaf, halved lengthwise
- 1 tbsp honey
- 1 tsp chili flakes
How to Make Garlic Bread
1. Prepare the Garlic Butter
In a food processor, combine the softened butter, garlic confit cloves, garlic oil, parsley, and Pecorino Romano. Blend until smooth and creamy. Place the mixture in the refrigerator for about 20 minutes to firm slightly—this helps it spread better on the bread.
2. Preheat the Grill
Turn on your oven’s grill setting (broiler) to high.
3. Butter and Cheese the Bread
Generously spread about 4 tablespoons of the chilled garlic butter onto each half of the ciabatta. Sprinkle with extra Pecorino Romano and top with the shredded mozzarella.
4. Grill to Perfection
Place the bread under the grill for 5–10 minutes. Watch closely—you’re aiming for bubbly, golden cheese with crispy edges.
5. Garnish and Serve
Remove from the grill, then drizzle lightly with honey, sprinkle with chili flakes, and garnish with finely chopped parsley. Slice and serve immediately for best results.
Tips & Variations
- Make Ahead: You can prepare the garlic butter in advance and store it in the fridge for up to 3 weeks wrapped in parchment paper. Use it on toast, roasted veggies, or even to fry eggs.
- Add Protein: Top your garlic bread with prosciutto or crispy pancetta for a meaty upgrade.
- Vegan Version: Use plant-based butter and skip the cheese, or sub in a vegan cheese alternative.
Serving Suggestions
This garlic bread pairs wonderfully with:
Whether you’re hosting a dinner party or just making Tuesday night special, this garlic bread turns any meal into a celebration.
Final Thoughts
There’s a reason garlic bread has become a universal comfort food—it’s simple, flavorful, and endlessly versatile. My nonna always said, “Bread brings people together,” and I believe that with all my heart. So the next time you make a batch, I invite you to share it, tweak it, and make it your own.
What’s your twist on garlic bread? Share your version in the comments or tag your photos with #MyGarlicBreadLove.
Garlic Bread
Ingredients
- 250 g salted butter softened
- 24 –30 garlic confit cloves
- 1 tbsp garlic confit olive oil
- 1 large handful fresh parsley plus extra for garnish
- 1 cup Pecorino Romano cheese plus extra to sprinkle
- 50 g mozzarella cheese shredded
- 1 ciabatta loaf halved lengthwise
- 1 tbsp honey
- 1 tsp chili flakes
Instructions
Prepare the Garlic Butter
- In a food processor, combine the softened butter, garlic confit cloves, garlic oil, parsley, and Pecorino Romano. Blend until smooth and creamy. Place the mixture in the refrigerator for about 20 minutes to firm slightly—this helps it spread better on the bread.
Preheat the Grill
- Turn on your oven’s grill setting (broiler) to high.
Butter and Cheese the Bread
- Generously spread about 4 tablespoons of the chilled garlic butter onto each half of the ciabatta. Sprinkle with extra Pecorino Romano and top with the shredded mozzarella.
Grill to Perfection
- Place the bread under the grill for 5–10 minutes. Watch closely—you’re aiming for bubbly, golden cheese with crispy edges.
Garnish and Serve
- Remove from the grill, then drizzle lightly with honey, sprinkle with chili flakes, and garnish with finely chopped parsley. Slice and serve immediately for best results.
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