Garlic Bread with Garlic Confit, Pecorino Romano, Mozzarella, and a Honey-Chili Finish Recipe

Introduction

Garlic bread is a timeless favorite that brings warmth and bold flavor to any meal. This version uses garlic confit and pecorino romano for a rich, savory twist that will elevate your next gathering or cozy dinner.

Ingredients

• 250 g salted butter
• 24-30 garlic confit cloves
• 1 tbsp garlic confit olive oil
• 1 large handful parsley (plus extra to serve)
• 1 cup pecorino romano (plus extra to serve)
• 50 g mozzarella
• 1 ciabatta loaf (cut in half lengthways)
• 1 tbsp honey
• 1 tsp chilli flakes

Instructions

1. Step 1: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor and blend until well combined. Transfer the butter mixture to the fridge for 20 minutes to slightly harden.
2. Step 2: Spread roughly 4 tablespoons of the prepared butter onto each half of the ciabatta loaf. Sprinkle with extra pecorino romano and evenly distribute the mozzarella on top.
3. Step 3: Place the ciabatta slices under the grill and cook for 5 to 10 minutes, or until the cheese is golden and bubbling.
4. Step 4: Remove from the grill and sprinkle with finely chopped parsley, chili flakes, and drizzle with honey. Slice and serve immediately for best flavor.
5. Step 5: Reserve any leftover garlic butter by rolling it into a log using parchment paper and storing it in the fridge. Use this flavorful butter on toast, roasted dishes, eggs, or to make more garlic bread. It will keep for up to 3 weeks.

Tips & Variations

• For an extra kick, add a pinch of smoked paprika to the garlic butter before blending.
• Try swapping mozzarella with fontina or gruyere for a different cheesy twist.
• If you don’t have a grill, bake the bread at 200°C (400°F) until the cheese melts and browns slightly.

Storage

Store any leftover garlic butter wrapped in parchment paper in the refrigerator for up to 3 weeks. Leftover garlic bread is best eaten the same day but can be reheated in an oven at 180°C (350°F) for 5–7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic butter without a food processor?

Yes, you can finely mince the garlic confit and parsley by hand, then mix thoroughly with softened butter and pecorino romano until well combined.

Is garlic confit easy to find or can I make it at home?

Garlic confit is available at many specialty stores, but you can also make it by slowly cooking peeled garlic cloves in olive oil over low heat until soft and golden. This process takes about 45-60 minutes.

Garlic Bread with Garlic Confit, Pecorino Romano, Mozzarella, and a Honey-Chili Finish Recipe

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★★★★★

4.6 from 145 reviews

This Garlic Bread recipe features a rich and flavorful garlic butter made with garlic confit cloves, salted butter, parsley, and pecorino romano. The garlic butter is spread generously over ciabatta bread, topped with mozzarella and extra cheese, then grilled until golden and bubbling. Finished with a drizzle of honey, chili flakes, and fresh parsley, this garlic bread is perfect as a savory appetizer or side dish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Garlic Butter

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

Bread

• 1 ciabatta loaf (cut in half lengthways)

Finishing Touches

• 1 tbsp honey
• 1 tsp chilli flakes

Instructions

1. Prepare the Garlic Butter: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor and blend until well combined. Transfer the mixture to a container and refrigerate for 20 minutes to slightly harden.
2. Spread the Butter and Add Cheese: Spread roughly 4 tablespoons of the prepared garlic butter onto each slice of the ciabatta loaf. Then, sprinkle some extra pecorino romano and the mozzarella evenly over the buttered bread.
3. Grill the Bread: Place the prepared bread under the grill for 5 to 10 minutes, or until the cheese is golden brown and bubbling.
4. Add Final Toppings and Serve: Remove the bread from the grill and sprinkle finely chopped parsley, chili flakes, and drizzle with honey. Slice and serve immediately while warm.
5. Store Leftover Butter: Roll the leftover garlic butter into a log using parchment paper and store it in the refrigerator. It can be used within 3 weeks for spreading on toast, roasting chicken or vegetables, frying eggs, or making more garlic bread.

Notes

• Use garlic confit for a mellow, less pungent garlic flavor that blends smoothly into the butter.
• Adjust chili flakes quantity according to your preferred spice level.
• For a crispier texture, you can pre-toast the ciabatta lightly before adding the garlic butter.
• The garlic butter can be frozen for longer storage if needed.
• Serving the bread immediately after grilling ensures the cheese remains melty and the bread is warm.

Keywords: Garlic bread, garlic butter, grilled bread, Italian appetizer, cheesy garlic bread, pecorino romano, ciabatta, garlic confit