I don’t even know how to put into words the deliciousness of this garlic bread. Please, just make it and get back to me with your thoughts.
This is inspired by one of my favorite restaurants, North Italia. I have a very select few “chain” restaurants I will choose to eat at, and this is one of them. They have a few locations across the country (a lot more now than when I first ate there…please come close to me, North!).
I first experienced this garlic bread in Austin, TX and I have to say, it was a revelation. It was one of the first times I’d ever tasted real, homemade ricotta cheese and my mind was forever changed as to its culinary value. Not having this easily accessible to me, I had to try to recreate it.
Toasty bread cubes with a (VERY) healthy dose of olive oil and truffle butter, melting, oozing fresh mozzarella cheese, herbs and a snowy shower of Grana Padano (or Parmesan!). Truffle oil sends this to wherever the-best-thing-you-ever-ate goes.
I dream of this garlic bread, I crave this garlic bread, I will go out of my way for this garlic bread. This is not your every day, week, or probably even month garlic bread, but when you do it, DO IT RIGHT. I love carbs.
Toasty bread cubes with a (VERY) healthy dose of olive oil and truffle butter, melting, oozing fresh mozzarella cheese, herbs and a snowy shower of Grana Padano (or Parmesan!). The best garlic bread ever!
- 8 ounces bakery-quality bread, cut into large cubes
- 1/4 cup extra-virgin olive oil
- 2 ounces white truffle butter, melted
- 1 to 2 teaspoons white truffle oil, plus more for drizzling
- 2 garlic cloves
- Kosher salt and freshly ground black pepper
- 3 ounces fresh mozzarella, cut into small cubes
- 1/3 cup ricotta cheese, at room temperature
- Grana Padano or Parmesan cheese, for grating
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh basil, cut into chiffonade
- Preheat the oven to 425°. Place the bread cubes in a large mixing bowl. In a small bowl, combine the olive oil, melted truffle butter and truffle oil to taste, stirring to combine. Using a microplane, grate the garlic into the oil, stirring again to combine. Drizzle over the bread cubes and toss to coat, ensuring each bread cube has been coated. Sprinkle with salt and pepper, toss again and spread in an even layer on a large baking sheet. Bake for 6 to 8 minutes, until the bread cubes begin to turn golden around the edges but are still soft in the middle. Remove from the oven.
- Preheat the broiler to high. Transfer the bread cubes to an 8-inch cast-iron skillet or other baking dish. Arrange the mozzarella around the bread. Broil for 3 to 4 minutes, until the cheese has melted and is starting to brown. Remove from the oven. Grate a generous amount of Grana Padano or Parmesan all over. Top with the ricotta cheese, fresh herbs and a generous drizzle of white truffle oil. Serve hot.