Cheesy garlic bread holds a special place in many hearts, including mine. It’s a dish that pleases almost everyone and adds a warm, inviting aroma to any kitchen. Hosting a dinner party or simply enjoying a cosy night in? Cheesy garlic bread is the perfect companion to any meal. There’s something magical about the combination of garlic, cheese, and bread that never fails to impress.
Here at Daen’s Kitchen, I’m excited to share my take on pairing cheese and garlic bread, an indulgent delight.
The Best Ingredients for Garlic Cheese Bread
There’s little that can go wrong when it comes to making garlic cheese bread. You can give it an upgrade by using quality ingredients. Fresh garlic, rich and fragrant cheeses, and the right bread can turn a simple recipe into a memorable culinary experience.
My garlic cheese bread recipe marries garlic confit, pecorino, honey and chilli flakes, giving this classic a playful twist and added flavour-packed layers.
Versatile & Complementary: Cheesy Garlic Bread
There’s something deeply satisfying about having a meal where every dish complements another.
You can create a dinner spread around a good garlic cheese bread recipe. The hint of spice from the chilli flakes on my cheesy garlic bread pairs wonderfully with a creamy potato and leek soup. The sweetness from the honey also makes it the ideal fit for my sweet and buttery roast carrot recipe. Introduce this harmony of flavours to your next meal.
Cheese and garlic bread is also a favourite among many because of its versatility. Just by changing the bread or cheese, you’ve made a completely different dish. With possibilities of healthier alternatives, choose from low-fat cheese or whole-grain bread. If you’re feeling creative, try a combination of garlic confit with homemade focaccia.
The Secret to Delicious Cheesy Garlic Bread
I’ve perfected this garlic cheese bread recipe. Here are my tips:
Aromatic Garlic Confit
The key to my cheesy garlic bread is the garlic confit. Oven-roasted with herbs for a delectable fragrance, the only way you’ll make garlic cheese bread from now on.Easy to make, it just needs a little patience as it simmers away in olive oil. You can infuse your olive oil with rosemary, black peppercorns, bay leaves, lemon zest or flakey sea salt for a tantalising taste or keep it simple with some sprigs of thyme. Once the garlic turns golden brown and is soft to the touch, it will lend a caramelised flavour and buttery, velvety texture that will melt in your mouth. This garlic confit will upgrade your cheese and garlic bread and is a delicacy you’ll constantly crave.
Ciabatta: The Perfect Base
There are limitless types of bread to pick as your foundation for cheese and garlic bread, but I always turn to a ciabatta. Crunchy, chewy and tasty in all the right places, this bread has a delicate sweetness you’ll love. A ciabatta’s honeycomb holes also let the ingredients sink in, making every bite delectable.
A loaf of ciabatta goes a long way, allowing for large portion sizes. Great for gatherings because you know everyone will be reaching for seconds.
Decadence with Pecorino Romano
Cheese makes everything better and that does not exclude garlic bread. Pecorino romano cheese is what gives my garlic cheese bread an appetising scent and sharpness, contrasting stunningly with the luscious garlic confit butter that I love to complement with honey and chilli flakes. This cheesy garlic bread is a flawless side to my classic carbonara, spaghetti and meatballs, and white wine butter mussels.
- 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
- Place the garlic confit cloves, salted butter, parsley and pecorino romano into a food processor and blend until well combined. Place the butter into the fridge for 20 minutes to slightly harden.
- Spread roughly 4 tbsp of butter onto each slice of ciabatta and sprinkle with some extra pecorino romano and the mozzarella.
- Place under the grill for 5 – 10 minutes or until the cheese is golden and bubbling.
- Take out of the grill and sprinkle with finely chopped parsley, chili flakes and a drizzle of honey. Slice and serve immediately.
- Reserve the leftover butter by rolling it into a log in parchment paper and storing in the fridge. It can be used to spread onto toast, roast chicken or vegetables, fry eggs or make more garlic bread! Store for up to 3 weeks.