Brie & Prosciutto Garlic Bread
15 October 2023
Sweet, salty & creamy bread
Yes, I am back with another garlic bread recipe but this time, we’re exploring a different but classic flavour combo – brie & prosciutto. This sophisticated take on garlic bread combines the luxury of garlic confit with creamy brie and salty prosciutto. Think of it as your favorite cheese board transformed into a warm, crusty bread – perfect for entertaining or when you want to make something special.
Why This Recipe Works
The magic of this recipe lies in the garlic confit, where slow-cooking transforms sharp garlic into sweet, spreadable gold. When combined with melted brie and crispy prosciutto, it creates a perfect balance of flavors and textures that elevate simple bread into something extraordinary.
Understanding Key Components
- Garlic confit: confit is a cooking method that requires submerging the ingredient in a fat (most commonly, olive oil) and cooking it low and soft. The slow cooking of the garlic allows it to be super soft, sweet and more mild without the pungent flavour – making it spreadable onto breads etc. After roasting, oil becomes flavored with the garlic and can be reserved for future use. This can be made ahead and stored
- Toppings: yes, the main stars are brie cheese and prosciutto, but we will also be using honey which compliments the brie nicely as well as basil and chilli flakes which compliment the prosciutto well.
- Brie cheese provides creamy richness. You can substitute other soft cheeses
- Prosciutto adds saltiness and a crispy texture. Prosciutto can be replaced with other cured meats
- Honey brings subtle sweetness that cuts through the richness of the prosciutto and brie
- Chili flakes add gentle heat which also cuts through the richness of the prosciutto and brie
- Fresh basil brightens the dish
- Bread: this recipe will need to be adjusted depending on the size of your loaf, so it’s hard for me to give you quantity for each ingredients. Measure with your heart, it will be delicious regardless. For the bread, I used a classic Italian loaf Pane di Casa but you can use any of your choice. Sourdough or ciabatta would also be great options for this recipe.
Professional Tips
Creating the perfect confit requires attention:
- Keep temperature of the oven consistently low
- Ensure garlic is fully submerged
- Watch for gentle bubbling only
- Look for golden, not brown, color
- Cool completely if storing
- Omit the proscuitto completely for a vegetarian version
Storage and Make-Ahead
The confit can be prepared in advance:
- Stores in oil up to 2 weeks refrigerated
- Keep garlic fully submerged
- Save flavored oil for other uses
The garlic bread is best served fresh, but can be prepared ahead:
- Assemble the garlic bread just before baking
- Don’t add honey and herbs until serving
- Reheat leftovers in oven, not microwave
- Best consumed within 24 hours
Remember that this recipe is more about technique than exact measurements. The key lies in proper garlic confiting and careful assembly of quality ingredients. Whether served as an appetizer or alongside a meal, this elevated garlic bread is sure to impress with its sophisticated flavors and beautiful presentation.
Ingredients
1 loaf of bread, halved (I used Pane di Casa)
2 handfuls worth of garlic cloves, peeled
Olive oil
2 sprigs rosemary
1 block of brie cheese, sliced
5-8 slices of prosciutto
Honey
Chilli flakes
Basil leaves
Method
- Preheat oven to 160C/320F.
- In a baking dish, combine the garlic cloves, rosemary sprigs with a generous pinch of salt. Submerge the ingredients with olive oil and bake low and slow for 1- 1.5 hours or until the cloves are golden and soft.
- Cut your loaf of bread in half. Spread the garlic cloves onto the cut side of the bread. The garlic should be soft enough for you to spread it. Top with brie cheese slices, prosciutto and broil/grill for around 25-30 minutes or until the bread & prosciutto are crispy and the cheese is puffy.
- Top with honey, chilli flakes and basil leaves. Cut and serve.
Brie & Prosciutto Garlic Bread
Ingredients
- 1 loaf of bread, halved (I used Pane di Casa)
- 2 handfuls worth of garlic cloves, peeled
- Olive oil
- 2 sprigs rosemary
- 1 block of brie cheese
- 5-8 slices of prosciutto
- Honey
- Chilli flakes
- Basil leaves
Instructions
- Preheat oven to 160C/320F.
- In a baking dish, combine the garlic cloves, rosemary sprigs with a generous pinch of salt. Submerge the ingredients with olive oil and bake low and slow for 1- 1.5 hours or until the cloves are golden and soft.
- Cut your loaf of bread in half. Spread the garlic cloves onto the cut side of the bread. The garlic should be soft enough for you to spread it. Top with brie cheese slices, prosciutto and broil/grill for around 25-30 minutes or until the bread & prosciutto are crispy and the cheese is puffy.
- Top with honey, chilli flakes and basil leaves. Cut and serve.