Garlic Confit and Pecorino Garlic Bread with Mozzarella and Honey Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
