Garlic Bread
Vampires, beware! This is the most garlicky garlic bread you’ll ever have.
Servings: 6
Ingredients
- 250 g salted butter
- 24-30 garlic confit cloves
- 1 tablespoon 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 tablespoon honey
- 1 teaspoon 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 tablespoon 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.
