Garlic Bread with Confit Garlic, Pecorino, Mozzarella, and Honey Recipe

Introduction

This garlic bread recipe takes the classic favorite to the next level with a rich garlic confit butter, pecorino romano, and mozzarella cheese. It’s perfectly golden, bubbling, and topped with a hint of honey and chili flakes for a deliciously balanced flavor.

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 chili 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 in the fridge for 20 minutes to slightly harden.
2. Step 2: Spread roughly 4 tablespoons of the garlic butter onto each half of the ciabatta. Sprinkle with extra pecorino romano and mozzarella cheese.
3. Step 3: Place the bread under the grill for 5 to 10 minutes, or until the cheese is golden and bubbling.
4. Step 4: Remove from the grill and top with finely chopped parsley, chili 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 in the fridge. Use it to enhance toast, roast chicken, vegetables, or fried eggs, or make more garlic bread. The butter keeps for up to 3 weeks.

Tips & Variations

• For a milder garlic flavor, use fewer garlic confit cloves or reduce the chili flakes.
• Substitute mozzarella with fontina or provolone for a different cheese profile.
• Add a squeeze of lemon juice to the butter for a fresh, zesty twist.

Storage

Store leftover garlic butter wrapped tightly in parchment paper in the refrigerator for up to 3 weeks. Garlic bread is best enjoyed fresh but can be briefly reheated under the grill or in the oven until warmed through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular garlic instead of garlic confit?

While fresh garlic can be used, garlic confit provides a sweeter, mellow flavor that’s less sharp and more fragrant. If using fresh garlic, use it sparingly and cook it gently to avoid bitterness.

How do I get the garlic bread crispy on the outside?

Make sure to grill the bread on a high heat and watch it closely until the cheese bubbles and the edges turn golden and crisp. Using a sturdy bread like ciabatta helps maintain a good crunch.

Garlic Bread with Confit Garlic, Pecorino, Mozzarella, and Honey Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

A rich and flavorful garlic bread recipe featuring a creamy garlic and herb butter spread, topped with pecorino romano and mozzarella cheeses, then grilled to golden perfection. This garlic bread is finished with a touch of honey and chili flakes for a delightful sweet and spicy balance, making it a perfect appetizer or side dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Garlic Butter Spread

• 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 & Toppings

• 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, garlic confit olive oil, and pecorino romano into a food processor. Blend until the mixture is well combined and smooth. Transfer the butter into the fridge for 20 minutes to slightly harden, which will make it easier to spread.
2. Spread Butter on Bread: Spread approximately 4 tablespoons of the prepared garlic butter onto each half of the ciabatta loaf evenly. Then sprinkle extra pecorino romano and distribute the mozzarella on top of the buttered bread slices.
3. Grill the Bread: Place the prepared ciabatta halves under a grill (broiler) and cook for 5 to 10 minutes or until the cheese is melted, golden, and bubbling. Keep a close eye to prevent burning.
4. Add Final Touches: Remove the garlic bread from the grill and immediately sprinkle with finely chopped fresh parsley, chili flakes, and drizzle with honey to add a sweet and spicy balance that complements the savory garlic butter and cheese.
5. Serve and Store Leftover Butter: Slice the garlic bread and serve immediately while hot. Reserve any leftover garlic butter by rolling it into a log using parchment paper and store it in the refrigerator. Use it to spread on toast, roast chicken or vegetables, fry eggs, or prepare more garlic bread within three weeks.

Notes

• Grilling times may vary depending on your grill intensity; watch carefully to avoid burning the cheese.
• Use good quality pecorino romano for the best flavor in the garlic butter and topping.
• The leftover garlic butter can be frozen for longer storage beyond three weeks.
• If you prefer a spicier bread, increase the chili flakes to taste.
• Garlic confit cloves provide a mellow garlic flavor that’s less sharp than raw garlic.

Keywords: garlic bread, garlic butter, pecorino romano, mozzarella, grilled bread, appetizer, Italian, chili flakes, honey, parsley