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–+ servings

Garlic Bread Cubes with Truffle Ricotta

Thick cubes of bread get dunked in parmesan garlic butter, then pan-toasted on every side until they’re golden and crunchy. They get layered with mozzarella in a skillet and baked until the cheese is melted and stretchy all the way through. A cool, creamy truffle ricotta goes over the top right out of the oven, and every bite gets a little of everything.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields6
Print Recipe Pin Recipe
Servings6

Ingredients

GARLIC BUTTER

  • 1/2 cup unsalted butter, melted
  • 3 tablespoons grated parmesan
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

TRUFFLE RICOTTA

  • 1 cup whole milk ricotta
  • 3 tablespoons olive oil
  • 2 tablespoons grated parmesan
  • 2 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 1 to 1 1/2 teaspoons truffle oil
  • Salt, to taste

FOR THE SKILLET

  • 1 pound focaccia or ciabatta, cut into 1 1/2-inch cubes
  • 1 cup shredded mozzarella, or as needed
  • Butter or olive oil, for toasting

Instructions 

Start Cooking

MAKE THE GARLIC BUTTER

  1. In a bowl, add the melted butter, parmesan, parsley, garlic, oregano, salt, and pepper, then stir until combined.

TOAST THE BREAD

  1. Preheat the oven to 375°F.
  2. Dip each bread cube into the garlic butter, turning to coat all sides, or brush the butter on with a pastry brush.
  3. In a large pan over medium heat, melt 1 tablespoon of butter or oil, then toss in the bread cubes in a single layer, working in batches.
  4. 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.

ASSEMBLE AND BAKE

  1. 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.
  2. Scatter another layer of mozzarella over the bread, then top with the remaining bread and finish with the rest of the mozzarella.
  3. Transfer to the oven and bake for 8 to 10 minutes, until the cheese is fully melted and bubbly.

MAKE THE TRUFFLE RICOTTA

  1. In a bowl, add the ricotta, olive oil, parmesan, heavy cream, milk, and truffle oil, then stir with a spoon until smooth and creamy. Season with salt to taste.
  2. Spoon the truffle ricotta over the top of the hot skillet, then enjoy!

Notes

Q: Can I use a different bread?
A: Yes. Any bread that can be cut into large cubes will work well.
Q: Can I make the truffle ricotta ahead of time?
A: Yes. Stir it together up to 2 days ahead and keep it covered in the fridge. Give it a quick stir before spooning it on, and add a splash of milk if it has thickened.
Q: Should I use white or black truffle oil?
A: Either one works. White truffle oil is more delicate and aromatic, with a slightly garlicky, musky note that comes through without taking over. Black truffle oil is earthier and bolder, so start with 1 teaspoon and taste before adding more.
Q: Do I need a cast iron skillet?
A: Any oven-safe skillet or small baking dish works. Cast iron just holds heat well and keeps the bottom layer of cheese nice and crisp.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!