This cheesy confit garlic bread uses French bread, a garlic butter seasoned with Willie Pete Chicken Seasoning, and a mozzarella-parmesan topping. Make the garlic confit first, then assemble the bread for the broiler.
The garlic cooks in olive oil with rosemary at 225°F for 60 minutes. The bread then needs 5–7 minutes under the broiler, plus preparation and cooling. Set aside time for both stages when making the recipe from scratch.
Use the listed portion of confit
The bread uses 6–8 cloves from the larger garlic batch. Refrigerate any remaining homemade garlic and oil promptly and discard unused portions after four days. Watch the bread closely under the broiler and let it cool briefly before slicing.
This cheesy confit garlic bread starts with garlic cooked in olive oil and rosemary. Mix some of the softened cloves into the butter, season the bread, and add mozzarella and parmesan before the broiler finish. Allow an hour for the garlic stage before assembling the bread.
Ingredients
1 loaf of French Bread (cut in half)
6-8 cloves of Confit Garlic (you can also use Roasted Garlic or Minced Garlic. You can also substitute this and the Butter with a Garlic and Herb Butter)
2-3 sticks of Butter (Room Temperature)
1 tablespoon of Chicken Seasoning (Italian Seasoning Will Also Work)
1-2 tablespoons of Chopped Basil (You Can Substitute This With Parsley)
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