Estimated Nutrition Per Serving

Ingredients:

0.5x

1x

2x

4x

 

•   250 g salted butter
•   24-30 coves garlic confit
•   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 loaf ciabatta (cut in half lengthways)
•   1 tbsp honey
•   1 tsp chili flakes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the GARLIC CONFIT CLOVES,
   SALTED BUTTER,
   GARLIC CONFIT OLIVE OIL,
   PARSLEY, and
   PECORINO ROMANO to a food processor.
2. Blend until the ingredients form a smooth, evenly combined garlic butter.
3. Transfer the garlic butter to the refrigerator for 20 minutes so it can firm slightly.
4. Preheat the oven broiler or grill.
5. Place the CIABATTA HALVES cut-side up on a baking tray.
6. Spread approximately 4 tablespoons of the chilled garlic butter evenly over each half of the bread.
7. Sprinkle the bread with additional PECORINO ROMANO and the MOZZARELLA.
8. Place the bread under the broiler for 5–10 minutes, watching it closely, until the cheese is melted, bubbling, and deeply golden.
9. Remove the garlic bread from the oven and finish it with extra chopped PARSLEY,
   CHILI FLAKES, and a light drizzle of HONEY.
10. Slice the loaf and serve immediately while the cheese is hot and bubbling.
11. Roll any remaining garlic butter into a log using parchment paper. Refrigerate it for up to 3 weeks and use it on toast, roasted vegetables, chicken, eggs, or another batch of garlic bread.