Garlic Confit and Pecorino Garlic Bread with Mozzarella and Honey Recipe

Introduction

Garlic bread is a beloved classic, perfect as a side or a snack. This version is rich with garlic confit butter, fresh herbs, and melted cheese, delivering a flavorful and indulgent treat that’s easy to make at home.

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. Chill the butter mixture in the fridge for 20 minutes to slightly harden.
2. Step 2: Spread roughly 4 tablespoons of the garlic butter onto each slice of ciabatta. Sprinkle with extra pecorino romano and scatter the mozzarella evenly over the top.
3. Step 3: Grill the ciabatta slices for 5 to 10 minutes or until the cheese is golden and bubbling.
4. Step 4: Remove from the grill and garnish with finely chopped parsley, chilli flakes, and a drizzle of honey. Slice and serve immediately.
5. Step 5: Roll any leftover garlic butter into a log using parchment paper and store it in the fridge. Use it within 3 weeks to add flavor to toast, roast chicken, vegetables, eggs, or for making more garlic bread.

Tips & Variations

• For extra crispiness, toast the ciabatta lightly before spreading the butter mixture.
• Swap mozzarella for a sharper cheese like aged cheddar if preferred.
• Add a pinch of smoked paprika to the garlic butter for a subtle smoky flavor.

Storage

Store any leftover garlic butter wrapped tightly in parchment paper in the refrigerator for up to 3 weeks. Garlic bread is best eaten fresh, but you can reheat slices under the grill or in the oven until warm and the cheese is melted again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular garlic instead of garlic confit?

While you can use fresh garlic, garlic confit offers a sweeter, milder flavor and a buttery texture that’s harder to replicate with raw garlic. If substituting, roast fresh garlic cloves before blending to mimic the confit’s softness and flavor.

How do I make garlic confit at home?

Garlic confit is made by gently simmering peeled garlic cloves in olive oil over low heat until soft and tender. Store the cooled garlic and oil in the fridge and use within two weeks.

Garlic Confit and Pecorino Garlic Bread with Mozzarella and Honey Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

This delicious garlic bread recipe features a rich blend of garlic confit butter, pecorino romano cheese, and mozzarella, spread on crispy ciabatta and grilled to golden perfection. Finished with a drizzle of honey and a sprinkle of chili flakes and fresh parsley, it’s the perfect savory and slightly sweet side or snack.

• Author: Maya
• 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)

For Assembling and Serving

• 50 g mozzarella
• 1 ciabatta loaf (cut in half lengthways)
• 1 tbsp honey
• 1 tsp chilli flakes

Instructions

1. Prepare Garlic Butter: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor and blend until well combined and smooth. Transfer the mixture to the fridge and chill for 20 minutes to slightly harden the butter for easier spreading.
2. Assemble Bread: Spread roughly 4 tablespoons of the garlic butter evenly onto each slice of the sliced ciabatta. Sprinkle some extra pecorino romano evenly over the buttered bread, followed by a generous layer of mozzarella cheese.
3. Grill: Place the prepared slices under a grill (broiler) for 5 to 10 minutes, or until the cheese is golden, bubbly, and slightly browned on top.
4. Garnish and Serve: Remove the garlic bread from the grill and immediately sprinkle with finely chopped fresh parsley, a dusting of chili flakes for a hint of heat, and drizzle with honey to balance the flavors. Slice and serve immediately while hot and gooey.
5. Store Leftover Butter: Roll the leftover garlic butter into a log using parchment paper and store it in the refrigerator. This versatile butter can be used for spreading on toast, roasting chicken or vegetables, frying eggs, or making more garlic bread. It will keep for up to 3 weeks.

Notes

• Adjust the amount of chili flakes to your preferred level of spice.
• You can substitute pecorino romano with parmesan cheese if unavailable.
• The garlic confit butter can be made ahead and stored for easy use in other dishes.
• For extra crispiness, toast the ciabatta lightly before spreading the garlic butter.
• If a grill is unavailable, broil or bake the bread at a high temperature until cheese melts and browns.

Keywords: garlic bread, garlic confit, pecorino romano, mozzarella, ciabatta, appetizer, Italian