📝 About This Recipe
This isn't just side bread; it's a sensory masterpiece featuring a harmonious blend of slow-roasted garlic and fresh Mediterranean herbs. By using a high-quality ciabatta, we create a vessel that is shatteringly crisp on the outside while remaining pillowy and butter-soaked within. Finished with a savory crust of aged Parmesan, this recipe elevates the humble garlic bread into the star of your appetizer spread.
🥗 Ingredients
The Bread
- 1 large Ciabatta Loaf (approx. 12-14 inches, high quality)
The Signature Garlic Butter
- 1 cup Unsalted Butter (high-fat European style, softened to room temperature)
- 6 pieces Fresh Garlic Cloves (finely minced or pressed)
- 2 tablespoons Roasted Garlic Paste (adds a mellow, caramelized sweetness)
- 1 tablespoon Extra Virgin Olive Oil (for richness and shine)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Herbs & Aromatics
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Oregano (minced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle hint of heat)
The Cheese Topping
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Whole Milk Mozzarella (finely shredded for a touch of stretch)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
In a medium mixing bowl, combine the softened unsalted butter, minced raw garlic, and the roasted garlic paste. Use a rubber spatula to cream them together until completely smooth.
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3
Fold in the extra virgin olive oil, kosher salt, freshly cracked black pepper, and the red chili flakes if using. The oil helps the butter penetrate deeper into the bread's crumb.
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4
Stir in the finely chopped parsley and oregano until the herbs are evenly distributed throughout the butter mixture.
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5
Slice the ciabatta loaf in half lengthwise (horizontally) using a long serrated bread knife. Try to keep the cut as even as possible to ensure uniform browning.
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6
Place the two halves cut-side up on the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the garlic butter generously over both halves, ensuring you reach all the way to the very edges.
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7
In a small bowl, toss the grated Parmigiano-Reggiano and shredded mozzarella together. Sprinkle this cheese mixture evenly over the buttered bread.
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8
Place the baking sheet on the middle rack of the oven. Bake for 12-15 minutes, or until the butter is completely melted and bubbling into the bread.
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9
Turn the oven to the 'Broil' setting (high) for the final 1-2 minutes. Watch very closely during this stage! You want the cheese to become golden-brown and the edges of the bread to get slightly charred and crispy.
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10
Remove the bread from the oven and let it rest for 2 minutes. This allows the butter to settle so it doesn't run off when you cut it.
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11
Transfer the bread to a cutting board. Using a serrated knife, slice into 2-inch wide strips or wedges.
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12
Garnish with an extra sprinkle of fresh parsley and serve immediately while the center is still warm and soft.
💡 Chef's Tips
Always use fresh garlic rather than the pre-minced jarred variety for a more vibrant, spicy flavor profile. If your butter is too cold, don't microwave it to a liquid; instead, grate the cold butter or let it sit near the preheating oven to soften naturally. For the best texture, use a bread with a sturdy crust like Ciabatta or a French Baguette; soft sandwich loaves will become soggy. Don't skip the roasted garlic paste—it provides a deep, 'umami' sweetness that raw garlic lacks. If you have leftovers, wrap them in foil and reheat in the oven at 350°F; avoid the microwave as it will make the bread rubbery.
🍽️ Serving Suggestions
Serve alongside a classic Spaghetti Carbonara or a rich Marinara-based pasta. Pair with a crisp, chilled Pinot Grigio or a light-bodied Sangiovese to cut through the richness of the butter. Offer a side of warm marinara sauce or balsamic glaze for dipping. Serve as an accompaniment to a large Caesar salad for a complete, light meal. Works beautifully as a base for 'bruschetta-style' toppings like fresh diced tomatoes and basil.