This isn’t your average garlic bread. The roasted shallots and garlic turn sweet and caramelised in the oven, then get whipped into buttery miso goodness with Marion’s Kitchen Crispy Chilli Oil for that extra kick. Add a drizzle of honey and a golden layer of cheese, and you’ve got yourself a garlic bread that’s crispy, gooey, spicy, and a little sweet all at once. Perfect for sharing, but trust me, you’ll want to keep it all to yourself.
1 loaf Italian-style bread (such as ciabatta or pane di casa)
2 whole garlic bulbs
1 medium onion
100g butter, softened
1 tbsp miso paste
1 tbsp Marion’s Kitchen Crispy Chilli oil (plus extra to drizzle)
1 cup grated cheese (mozzarella and parmesan)
1 tbsp honey
1 tbsp chopped parsley
Salt and pepper, to taste
- Preheat the oven to 180°C (fan-forced).
- Chop the tops off the garlic bulbs and onion, leaving their skins on. Place them on a piece of foil, drizzle generously with oil from the Marion’s Kitchen Crispy Chilli Oil jar, and season with salt and pepper. Fold the foil into a loose parcel and roast for 1 hour to 1 hour 15 minutes or until the garlic and shallots are soft, golden, and caramelised. Leave to cool slightly.
- Squeeze the roasted garlic and onion from their skins into a bowl. Add the softened butter, miso paste, Marion’s Kitchen Crispy Chilli Oil, and a pinch of salt and pepper. Mix until smooth and well combined.
- Slice your bread in half lengthways and spread the butter mixture generously over both halves. For extra flavour, cut a few shallow slits into the bread so the butter seeps in.
- Sprinkle it with mozzarella and parmesan cheese, then bake or grill at 180°C for 15-20 minutes, keeping an eye on it so it turns golden and crisp but not burnt.
- Once beautifully golden, drizzle with honey and sprinkle with chopped parsley. Slice and serve warm.
