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.
#garlicbread #garlicconfit #garlicbutter