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Garlic Bread Cubes with Truffle Ricotta

Thick bread cubes are coated in parmesan garlic butter, pan-toasted until crunchy on every side, then baked with layers of melty mozzarella. A cool, creamy truffle ricotta on top makes every bite rich and savory.

⏱ 45 min6Italian-Americangarlic breadtrufflericottacheesymozzarella

Ingredients

  • 1/2 cupunsalted butter · melted, for the garlic butter
  • 3 tablespoonsgrated parmesan · for the garlic butter
  • 2 tablespoonschopped parsley
  • 1 tablespoonminced garlic
  • 1 teaspoondried oregano
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1 cupwhole milk ricotta · for the truffle ricotta
  • 3 tablespoonsolive oil · for the truffle ricotta
  • 2 tablespoonsgrated parmesan · for the truffle ricotta
  • 2 tablespoonsheavy cream
  • 2 tablespoonswhole milk
  • 1 to 1 1/2 teaspoonstruffle oil
  • —salt · to taste, for the truffle ricotta
  • 1 poundfocaccia or ciabatta · cut into 1 1/2-inch cubes
  • 1 cupshredded mozzarella · or as needed
  • —butter or olive oil · for toasting

Steps

  1. 1

    In a bowl, stir together the melted butter, 3 tablespoons parmesan, parsley, garlic, oregano, salt, and pepper until combined.

  2. 2

    Preheat the oven to 375°F.

  3. 3

    Dip each bread cube into the garlic butter, turning to coat all sides, or brush the butter on with a pastry brush.

  4. 4

    In a large pan over medium heat, melt 1 tablespoon of butter or oil, then add the bread cubes in a single layer, working in batches.

  5. 5

    Toast for 2 to 3 minutes per side, turning until all four sides are golden and crispy. Add more butter or oil between batches as needed.

  6. 6

    In an oven-safe skillet (one large or a few mini), sprinkle a layer of mozzarella across the bottom, then pile in half of the toasted bread.

  7. 7

    Scatter another layer of mozzarella over the bread, then top with the remaining bread and finish with the rest of the mozzarella.

  8. 8

    Bake for 8 to 10 minutes, until the cheese is fully melted and bubbly.

  9. 9

    In a bowl, stir together the ricotta, olive oil, 2 tablespoons parmesan, heavy cream, milk, and truffle oil until smooth and creamy. Season with salt to taste.

  10. 10

    Spoon the truffle ricotta over the hot skillet and serve.

Creator's notes

Cutting the garlic bread into cubes gives crispy coverage on every side and makes them perfect for dipping.

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