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 vegetable
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