This garlic bread is utterly delicious. Trust me — make it and tell me what you think.
This recipe was inspired by one of my favorite restaurants, North Italia. It’s one of the few chain restaurants I genuinely enjoy, and their garlic bread left a lasting impression. I first tasted it in Austin, TX, and it introduced me to fresh ricotta — a revelation that changed how I think about simple cheeses. Since it wasn’t readily available to me afterward, I set out to recreate it at home.
Imagine crisp-tender cubes of bakery bread tossed in plenty of olive oil and truffle butter, studded with melting mozzarella, finished with fresh herbs and a generous grating of Grana Padano or Parmesan. A drizzle of white truffle oil elevates each bite into something unforgettable.
I daydream about this garlic bread. It’s not an everyday treat — more of an occasion bread — but when you make it, take the time to do it right. The combination of textures and truffle flavor makes it worth every carb-loving moment.
Truffled Garlic Bread with Ricotta
5 Stars
5 from 3 reviews
- Author: Amanda
Yield: 4 servings
Description
Crisp-tender bread cubes tossed in olive oil and truffle butter, layered with melting mozzarella, fresh herbs, ricotta, and a snowy grating of Grana Padano or Parmesan. A drizzle of white truffle oil finishes it and makes it exceptional.
Ingredients
Scale
- 8 ounces bakery-quality white bread, cut into 1–1/2-inch 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, to taste
- 3 ounces fresh mozzarella, cut into small cubes
- 1/3 cup ricotta cheese, at room temperature
- Grana Padano or Parmesan, for grating
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh basil, cut into a chiffonade
Instructions
- Preheat the oven to 425°F. Place the bread cubes in a large bowl. In a small bowl, whisk together the olive oil, melted truffle butter, and white truffle oil to taste. Grate the garlic directly into the oil and stir to combine. Drizzle the mixture over the bread cubes and toss until each piece is evenly coated. Season with kosher salt and freshly ground black pepper. Spread the bread in a single layer on a large baking sheet and bake 6–8 minutes, until edges are golden but centers remain soft. Remove from the oven.
- Preheat the broiler to high. Transfer the bread cubes to an 8-inch cast-iron skillet or other ovenproof dish, mounding slightly. Nestle the mozzarella cubes among the bread. Broil 3–4 minutes, until the cheese has melted and begins to brown. Remove from the oven and grate a generous amount of Grana Padano or Parmesan over the top. Dollop or spread the ricotta over the bread, sprinkle with parsley and basil, and finish with a generous drizzle of white truffle oil. Serve hot.
- Category: Bread-y Things, Breadsticks & Garlic Bread