Garlic Bread with Pecorino Romano, Mozzarella, and Honey Recipe
This garlic bread recipe features a rich and flavorful garlic butter made from garlic confit, salted butter, parsley, and pecorino romano. Spread generously on ciabatta bread, topped with mozzarella and extra cheese, then grilled to golden bubbly perfection. Finished with a drizzle of honey, chili flakes, and fresh parsley, this garlic bread is an irresistible snack or side dish that’s quick to prepare and perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
- Total Time: 15-20 minutes
- Yield: 6 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)
- 50 g mozzarella
Bread & Toppings
- 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 the mixture is well combined and smooth. Transfer the butter mixture into the fridge for about 20 minutes to slightly harden, which will make it easier to spread.
- Spread butter on bread: Spread roughly 4 tablespoons of the prepared garlic butter onto each half of the ciabatta loaf. Sprinkle some extra pecorino romano and mozzarella evenly over the buttered bread.
- Grill the bread: Place the prepared ciabatta halves under the grill (broiler) for 5 to 10 minutes or until the cheese melts, turns golden, and starts bubbling, watching carefully to prevent burning.
- Add finishing touches: Remove the garlic bread from the grill and sprinkle finely chopped fresh parsley and chili flakes on top. Drizzle with honey for a subtle sweetness that balances the flavors. Slice the bread and serve immediately while warm.
- Store leftover garlic butter: Roll any leftover garlic butter into a log using parchment paper and store it in the fridge for up to three weeks. Use it to spread on toast, roast chicken or vegetables, fry eggs, or make additional servings of garlic bread.
Notes
- Use garlic confit cloves for a sweet, mellow garlic flavor without sharpness.
- Adjust chili flakes to your spice preference or omit if sensitive to heat.
- Grill time varies depending on oven, so watch to avoid burning the cheese.
- Leftover garlic butter can be frozen for longer storage.
- This recipe serves 6, ideal for a small gathering or as a party appetizer.
Keywords: garlic bread, garlic confit, pecorino romano, mozzarella, ciabatta, appetizer, Italian, grilled bread