Garlic Confit and Herb Cheese Stuffed Ciabatta with Honey and Chili Flakes Recipe

Introduction

Garlic bread gets a delicious upgrade with rich garlic confit butter, creamy mozzarella, and a hint of honey and chili flakes. This recipe transforms a simple ciabatta loaf into a golden, bubbly, and flavorful treat perfect for any meal or snack.

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 chili flakes

Instructions

1. Step 1: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor and blend until well combined. Chill the butter mixture in the fridge for 20 minutes to slightly harden.
2. Step 2: Spread roughly 4 tablespoons of the garlic butter onto each half of the ciabatta loaf. Sprinkle extra pecorino romano and the mozzarella evenly over the top.
3. Step 3: Place the slices under the grill for 5 to 10 minutes, or until the cheese is golden and bubbling.
4. Step 4: Remove from the grill and sprinkle with finely chopped parsley, chili flakes, and drizzle with honey. Slice and serve immediately for the best flavor and texture.
5. Step 5: Roll any leftover garlic butter into a log using parchment paper and store it in the fridge. Use it for spreading on toast, roasting chicken or vegetables, frying eggs, or making more garlic bread. It keeps well for up to 3 weeks.

Tips & Variations

• For a milder garlic flavor, reduce the number of garlic confit cloves used.
• Swap mozzarella for a blend of cheddar and parmesan for a sharper taste.
• Add a sprinkle of fresh lemon zest for a bright finish.
• Use gluten-free bread or sourdough if preferred.

Storage

Store any leftover garlic butter wrapped tightly in parchment paper or airtight container in the refrigerator for up to 3 weeks. Garlic bread is best enjoyed fresh but can be reheated in the oven at 180°C (350°F) for 5-7 minutes until warmed through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic butter ahead of time?

Yes, the garlic confit butter can be prepared in advance and stored in the fridge for up to three weeks, making it convenient to have on hand for quick meals.

What is garlic confit and how can I make it?

Garlic confit is garlic cloves slow-cooked in olive oil at low temperature until soft and tender. It mellows the garlic’s sharpness and adds a sweet, rich flavor. You can make it by cooking peeled garlic cloves in olive oil at about 90°C (200°F) for 45 minutes to an hour until soft.

Garlic Confit and Herb Cheese Stuffed Ciabatta with Honey and Chili Flakes Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Garlic Bread recipe features a rich and flavorful garlic butter made from garlic confit cloves, salted butter, parsley, and pecorino romano cheese, spread generously on ciabatta bread and topped with mozzarella. Grilled to golden perfection, it is finished with a drizzle of honey, chili flakes, and fresh parsley for a deliciously savory and slightly sweet appetizer or side dish.

• Author: Dylan
• 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 1x2x3x

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)

Toppings and Bread

• 50 g mozzarella
• 1 ciabatta loaf (cut in half lengthways)
• 1 tbsp honey
• 1 tsp chilli flakes

Instructions

1. Prepare Garlic Butter: Place the garlic confit cloves, salted butter, parsley, and pecorino romano into a food processor and blend until well combined. Chill the butter in the fridge for 20 minutes to allow it to slightly harden and make spreading easier.
2. Butter the Bread: Spread roughly 4 tablespoons of the garlic butter onto each slice of ciabatta bread. Evenly sprinkle extra pecorino romano and the mozzarella over the buttered slices for added richness and flavor.
3. Grill the Bread: Place the prepared ciabatta slices under a grill for 5 to 10 minutes or until the cheese melts, turns golden, and starts bubbling. Keep an eye to prevent burning.
4. Garnish and Serve: Remove the garlic bread from the grill and immediately sprinkle with finely chopped fresh parsley, chili flakes, and drizzle with honey to add a balance of fresh, spicy, and sweet notes. Slice and serve right away for the best taste and texture.
5. Store Leftover Butter: Roll any leftover garlic butter into a log using parchment paper and store it in the refrigerator. This versatile butter can be used over toast, roasted chicken, vegetables, or to make more garlic bread. It will keep fresh for up to 3 weeks.

Notes

• Use garlic confit for a mellow, sweet garlic flavor and soft texture that blends easily into the butter.
• Adjust the amount of chili flakes to suit your spice preference or omit for a milder flavor.
• The honey drizzle adds a subtle sweetness that complements the savory flavors but can be skipped if you prefer.
• Grilling time may vary depending on your grill’s heat; monitor closely to avoid burning.
• Leftover garlic butter freezes well if you want to extend its shelf life beyond 3 weeks.

Keywords: garlic bread, garlic butter, grilled bread, Italian appetizer, pecorino romano, mozzarella, garlic confit, ciabatta