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Food Inspo Shallot & Garlic Bread

have you ever undergone the meticulous process of roasting garlic and shallots? Renowned for their piquant essence and redolence, these culinary components are revered as aromatic assets in the realm of gastronomy. 

However, when subjected to the gentle embrace of low-temperature olive oil and prolonged duration, the once assertive and pungent notes metamorphose into a nuanced symphony, rendering the amalgamation decidedly sweet and mild. Anticipate a departure from the robust and assertive garlic notes customary in your conventional garlic bread; a paradigm shift in flavor awaits!


- Any Italian bread (Pane de Casa recommended)

- Shallots

- Garlic bulbs

- 125 g butter, softened

- 1 tbsp miso

- 1/2 tbsp chilli flakes

- Cheese (a mixture of mozzarella and parmesan)

- Parsley, chopped

- 1-2 tbsp honey


1. Chop the tops off 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 foil and bake at 180C / 350F for 1hr – 1hr15min or until the garlic and shallots are golden and caramelized. Allow them to cool.

2. In a bowl, squeeze out the roasted garlic and shallots. Add softened butter, miso, chili flakes, salt, and pepper. Mix well until combined.

3. Slice the Italian bread in half lengthwise and spread the garlic and shallot mixture generously. Optionally, make slits in the bread to allow the butter mixture to seep through. Top with a layer of cheese.

4. Grill or broil the bread at 180C / 350F for 15-20 minutes or until it turns golden brown. Keep an eye on it to prevent burning.

5. Once golden and crunchy, remove from the oven. Top with freshly chopped parsley and drizzle honey over the bread.

6. Slice and serve your delicious Shallot &and garlic bread. Enjoy!

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