Yes, I am back with another garlic bread recipe but this time, we’re exploring a different but classic flavour combo – brie & prosciutto. Think picnic flavours of a cheese board but in bread form. The garlic component will also be different. Instead of using a garlic-infused butter, we’ll be doing a garlic confit!

There are 3 main components to this dish: The garlic confit, toppings and bread

1. 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.
2. 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.
3. 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.

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

1. Preheat oven to 160C/320F.
2. 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.
3. 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.
4. Top with honey, chilli flakes and basil leaves. Cut and serve.