Garlic Confit and Pecorino Garlic Bread with Mozzarella and Honey Recipe

Introduction

This garlic bread recipe takes a classic favorite to the next level with a rich, garlicky butter infused with parsley and pecorino romano. Topped with melted mozzarella and a hint of chili and honey, it offers a perfect balance of savory and sweet in every bite.

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. Blend until the mixture is well combined and smooth. Transfer the butter mixture to 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 loaf. Sprinkle some extra pecorino romano and the mozzarella evenly over the top.
3. Step 3: Place the prepared ciabatta halves under a grill for 5 to 10 minutes, or until the cheese is golden and bubbling.
4. Step 4: Remove the bread from the grill and immediately sprinkle with finely chopped parsley, chili flakes, and drizzle with honey. Slice and serve while warm.
5. Step 5: Roll any leftover garlic butter into a log using parchment paper and store it in the fridge. Use it to spread on toast, roast chicken or vegetables, fry eggs, or make more garlic bread. It keeps well for up to 3 weeks.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper to the garlic butter before blending.
• Substitute parsley with fresh basil or oregano for a different herbal flavor.
• Use a crusty baguette instead of ciabatta if preferred.
• To make it vegan, replace butter and cheese with plant-based alternatives and omit the honey or use maple syrup instead.

Storage

Store leftover garlic butter rolled in parchment paper in the refrigerator for up to 3 weeks. Garlic bread is best enjoyed fresh but can be wrapped tightly and refrigerated for up to 2 days. Reheat under the grill or in an oven at 180°C (350°F) until warmed through and the cheese is bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic confit?

While fresh garlic can be used, garlic confit provides a milder, sweeter flavor and creamy texture that’s perfect for blending into the butter. If using fresh garlic, use it sparingly and consider roasting it gently to mellow the sharpness.

What is garlic confit olive oil and can I substitute it?

Garlic confit olive oil is olive oil infused with slow-cooked garlic cloves, adding a subtle garlic flavor. If you don’t have it, you can use regular olive oil or melted butter, but the overall flavor will be less rich.

Garlic Confit and Pecorino Garlic Bread with Mozzarella and Honey Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

This decadent Garlic Bread recipe combines rich garlic confit butter with pecorino romano and mozzarella, grilled to golden bubbly perfection. The garlic butter adds deep, mellow flavor while a drizzle of honey and sprinkle of chili flakes provide a delightful sweet-spicy finish. Served warm and fresh from the grill, this bread is perfect as a savory appetizer or side dish and also yields leftover compound butter that can enhance many other meals.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

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)

Bread & Toppings

• 50 g mozzarella
• 1 ciabatta loaf (cut in half lengthways)
• 1 tbsp honey
• 1 tsp chili 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. Transfer the butter mixture into the fridge for 20 minutes to slightly harden and make spreading easier.
2. Spread Butter on Bread: Spread roughly 4 tablespoons of the garlic butter onto each slice of the halved ciabatta loaf. Then sprinkle some extra pecorino romano and evenly distribute the mozzarella on top.
3. Grill the Bread: Place the prepared bread slices under the grill (broiler) for 5 to 10 minutes or until the cheese is golden and bubbling to achieve a crispy, melty texture.
4. Add Finishing Touches and Serve: Remove the garlic bread from the grill, then sprinkle with finely chopped fresh parsley, a pinch of chili flakes, and drizzle with honey. Slice and serve immediately while warm.
5. Store Leftover Butter: Roll the leftover garlic butter into a log using parchment paper and refrigerate. This compound butter can be used within 3 weeks to spread on toast, roast chicken or vegetables, fry eggs, or make more delicious garlic bread.

Notes

• Garlic confit cloves impart a mild, sweet garlic flavor without pungency.
• You can substitute pecorino romano with parmesan if unavailable.
• Adjust chili flakes to taste for desired spice level.
• The garlic butter can be refrigerated for up to 3 weeks when properly wrapped.
• Using a grill/broiler is essential to get a crispy crust with bubbly melted cheese.

Keywords: garlic bread, garlic confit butter, pecorino romano, mozzarella, grilled bread, appetizer, Italian bread recipe