Description
Ingredients
Scale
- 250 g salted butter
- 24–30 garlic confit cloves (soft, slow-cooked garlic)
- 1 tbsp garlic confit olive oil
- 1 large handful fresh parsley (finely chopped (plus extra to serve))
- 1 cup pecorino romano (grated (plus extra to serve))
- 50 g mozzarella (shredded)
- 1 ciabatta loaf (cut in half lengthways)
- 1 tbsp honey
- 1 tsp chili flakes
Instructions
Prepare the Garlic Butter:
- In a bowl, mash the garlic confit cloves with a fork until smooth.
- Mix in the softened salted butter, garlic confit olive oil, chopped parsley, pecorino romano, mozzarella, honey, and chili flakes.
- Stir until well combined and a spreadable consistency is achieved.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Bread:
- Cut the ciabatta loaf in half lengthways and place it on a baking sheet, cut side up.
- Spread the garlic butter mixture generously over each half of the ciabatta, making sure the butter covers all corners of the bread.
Bake the Bread:
- Place the ciabatta halves in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbling, and the edges of the bread are golden and crispy.
Finish and Serve:
Notes
- Substitute Garlic Confit: If unavailable, roast garlic cloves in the oven with olive oil until soft and sweet.
- Adjust the Spice: Add more chili flakes for extra heat or leave them out for a milder version.
- Freeze for Later: Prepare the bread with the garlic butter, then freeze it unbaked. Bake straight from frozen, adding a few extra minutes to the cooking time.
- Serving Suggestions: Pair with marinara sauce, soups, or pasta for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-inspired