This garlic bread is beyond words—rich, aromatic, and utterly irresistible. Make it once and you’ll understand why it’s become a favorite.
This recipe is inspired by one of my favorite restaurants, North Italia. It was a revelation the first time I tried it in Austin, TX—especially the ricotta, which changed how I thought about fresh cheese. Unable to get it locally, I recreated the flavors at home.
The dish is simple but decadent: toasted bread cubes tossed with plenty of olive oil and melted truffle butter, grated garlic, and a touch of truffle oil. Fresh mozzarella melts into soft pockets between the bread, while a generous grating of Grana Padano (or Parmesan) adds a salty, nutty finish. Dollops of ricotta and a sprinkle of herbs at the end bring freshness and balance.
I dream about this garlic bread and will gladly go out of my way for it. It’s not an everyday treat—save it for when you want to do garlic bread right. Love carbs? This one’s for you.
Truffled Garlic Bread with Ricotta
5 from 3 reviews
- Author: Amanda
- Yield: 4 servings
Description
Toasty bread cubes tossed with olive oil and truffle butter, brightened with grated garlic, layered with melting fresh mozzarella, finished with Grana Padano or Parmesan, ricotta, and fresh herbs. A truffle oil drizzle elevates every bite.
Ingredients
- 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
- 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 a chiffonade
Instructions
- Preheat the oven to 425°F. Place the bread cubes in a large mixing bowl. In a small bowl, whisk together the olive oil, melted truffle butter, and truffle oil to taste. Grate or finely mince the garlic and stir it into the oil mixture. Drizzle the mixture over the bread cubes and toss until every piece is coated. Season with salt and pepper, spread the cubes in a single layer on a large baking sheet, and bake 6–8 minutes, until the edges are golden but centers remain soft. Remove from the oven.
- Preheat the broiler to high. Transfer the toasted bread cubes to an ovenproof skillet or baking dish, piling them slightly if desired. Nestle the mozzarella cubes among the bread and broil 3–4 minutes, until the cheese melts and begins to brown. Remove from the oven and grate a generous amount of Grana Padano or Parmesan over the top. Spoon dollops of room-temperature ricotta across the dish, scatter the parsley and basil, and finish with a generous drizzle of white truffle oil. Serve hot.
- Category: Bread-y Things, Breadsticks & Garlic Bread