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