Confit Garlic Ciabatta

1. Add garlic and olive oil to a cast iron Dutch oven or small pot, ensuring garlic is fully covered. Cook on low for 15–25 minutes, stirring occasionally, until garlic is soft, lightly golden, and fragrant.

2. Preheat the oven to 425°F (220°C) while finishing the garlic.

3. Transfer garlic and 1-2 tablespoons of the oil to a bowl, lightly mash, and mix in butter, chili flakes, Parmesan, salt, pepper, and parsley until creamy with some texture.

4. Slice the ciabatta loaf and spread the garlic butter on both halves. Add some Parmesan cheese. Top with mozzarella until fully covered.

5. Bake for 5–7 minutes to melt the cheese, then broil for 2–5 minutes until golden and crispy.

6. Drizzle hot honey over the finished ciabatta and sprinkle with fresh parsley before serving.