Name: Garlic Bread with Garlic Confit, Pecorino Romano, Mozzarella, and Honey Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
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

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Introduction

Garlic bread is a timeless favorite that perfectly combines rich, buttery garlic flavor with the crispiness of toasted ciabatta. This version features a creamy garlic confit butter blended with pecorino romano and fresh parsley, topped with melted mozzarella for an irresistible treat.

The image shows five pieces of garlic bread arranged on a white oval plate, placed on a white marbled texture. Each piece has two main layers: the bottom layer is a toasted bread slice with a slightly crispy and golden-brown crust, and the top layer is melted, bubbly cheese mixed with green herbs and small bits of red chili flakes, giving a textured and colorful look with golden, green, and red spots. The cheese layer is unevenly browned with some areas more toasted than others, and the bread's porous texture is visible where cut. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor. Blend until well combined, then refrigerate the butter mixture for 20 minutes to slightly harden.
Step 2: Spread roughly 4 tablespoons of the garlic butter onto each slice of ciabatta. Sprinkle extra pecorino romano and mozzarella evenly over the top.
Step 3: Place the prepared ciabatta slices under the grill for 5 to 10 minutes, or until the cheese is golden and bubbling.
Step 4: Remove from the grill and sprinkle with finely chopped parsley, chilli flakes, and a drizzle of honey. Slice and serve immediately.
Step 5: Roll any leftover garlic butter into a log using parchment paper and store it in the fridge. It keeps up to 3 weeks and can be used for toast, roast chicken, vegetables, frying eggs, or making more garlic bread.

Tips & Variations

For extra heat, increase the amount of chilli flakes or add a pinch of cayenne pepper to the garlic butter.
If you prefer a softer bread, wrap the ciabatta in foil before grilling to gently melt the cheese without crisping too much.
Substitute pecorino romano with parmesan if you want a familiar, milder flavor.

Storage

Store the leftover garlic butter tightly wrapped in parchment paper in the refrigerator for up to 3 weeks. Garlic bread is best served fresh but can be reheated in a preheated oven at 180°C (350°F) for 5 to 7 minutes to restore crispness. Avoid microwaving to maintain texture.

How to Serve

The image shows close-up strips of cheesy bread with three visible layers: a thick golden-brown crust base, a green herb and garlic spread layer next, and a top layer of melted, bubbly white cheese with browned spots. Small green herb pieces and red chili flakes are scattered on top, adding bits of color. The bread texture looks soft inside with a bit of crunch on the edges, and the cheese is glossy and slightly stretchy. The strips are placed tightly next to each other on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular garlic instead of garlic confit?

Regular garlic can be used but will have a stronger, more pungent flavor and less sweetness. To replicate the confit taste, roast garlic cloves gently in olive oil until soft and sweet before making the butter.

What can I use if I don’t have a food processor?

You can finely mash the garlic cloves and soften the butter by hand, then mix thoroughly with chopped parsley and grated pecorino romano using a fork or spatula until well combined.