Shallot & Garlic Bread, but Better
Have you ever roasted garlic and shallots before? Garlic and shallots are known for their pungent flavors and smell, making them great aromatics in cooking. However, when you roast them in olive oil low and slow, these pungent flavors become more subtle, allowing the ingredients to be more sweet and mild. It’s definitely a different flavor profile so don’t expect the strong garlicky flavors from your traditional garlic bread!
The cheese: honestly, use whatever cheese you have lying in the fridge (we’re economical here) but if you’re already at the grocery stores then I recommend Mozzarella for the stretch and Parmesan for the bitey taste.
- 1 loaf of any Italian bread (I used Pane de Casa)
- 3 shallots
- 2 garlic bulbs
- 125g butter, softened
- 1 tbsp miso
- 1/2 tbsp chilli flakes
- Cheese (i used a mixture of mozzarella and parmesan)
- Parlsey, chopped
- 1-2 tbsp honey
Chop the tops off of the garlic bulbs and shallots. Place them on a piece of foil, drizzle generously with olive oil, and sprinkle with salt and pepper. Fold up the piece of foil and bake at 180C / 350F for 1hr – 1hr15min or until the garlic and shallots are golden and caramelized. Leave to cool.
In a bowl, squeeze out the garlic and shallots. Add butter, miso, chili flakes, salt and pepper, and mix well until combined.
Slice your loaf of bread in half lengthwise and spread over the mixture generously (you can also make slits in your bread to let the butter better seep through). Top with cheese and grill/broil at 180C / 350F for 15-20 mins or until golden brown (remember to keep an eye on it and don’t let it burn!).
Once golden and crunchy, top with parsley and honey. Slice to serve.