Vampires, beware! This is the most garlicky garlic bread you’ll ever have. The secret to success of making this flavourful and delicious side dish is my garlic confit.
Garlic bread is a dinner table staple that pleases everyone. From toddlers up to the grandparents, there’s no one who turns down a piece of garlic bread!
But I’ve brought it up a notch by using my garlic confit, pecorino, honey and chilli flakes. This brings the already perfect and fan favourite Italian dish to a new level, with layers of flavouring and a playful twist on a favourite.
Garlic Confit
The key to nailing this recipe is garlic confit, which you can find my recipe here: https://daenskitchen.com/garlic-confit/. Blending this with butter and pecorino will guarantee a delicious garlicky, cheesy butter that is going to be the base of this recipe.
Ciabatta
Bread is a crucial part of this garlic bread, and I always turn to a ciabatta. This classic Italian loaf gives it a crunch but also allows large portion sizes, because you know everyone will be wanting the most of this savoury treat.
Cheese, please!
You know what makes this variation even more elite? Cheese! There’s nothing that suits it more than pecorino romano. The bite from the cheese counteracts the luscious garlic confit butter, and creates a decadent and flavourful bread that’s the perfect side to my classic carbonara, spaghetti and meatballs, and white wine butter mussels.
Next level Garlic Bread
Take this cheesy garlic bread to another level with honey and chilli flakes. In fact, if you feel so inclined, a hot honey is another option. This brings it from a snack or a side to a meal in and of itself. The complex flavours of salty, sweet and spicy are the surprising twist that brings this recipe of a classic up to the next level.
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If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic Bread
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
- 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.
Made this the other night, it was the most delicious garlic bread ever! The honey really lifted it. My go to recipe now!
Yay! I couldn’t agree more. Thanks for the lovely feedback.
You had another recipe which I saw on IG for cheesy garlic bread, which I liked better than this one, but I do not see the recipe here. Would you please post that one?
Thank you!
That one is in my cookbook that you can preorder on my website!
Made this last night and the chili honey was a perfect touch! I loved this so much I’m making it this way from now on!!
Thank you for the lovely feedback!
It was fantastic, BUT will reluctantly have to limit myself. – it causes me to have tremendous “wind” Definitely a ‘solo” treat!
Lol! It is definitely a once in a while treat but no judgment if you want to eat it as much you like!! Glad you liked it either way 🙂