Garlic Bread
Make the best Italian garlic bread with confit garlic and cheese—perfect for summer and winter meals.
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.