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