Savory Truffled Gluten-Free Garlic Bread with Ricotta Recipe

Ingredients

8 ounces gluten-free 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 additional for finishing
2 garlic cloves, finely grated
Kosher salt, to taste
Freshly ground black pepper, to taste
3 ounces fresh mozzarella, cut into small cubes
1/3 cup whole milk ricotta cheese, at room temperature
Freshly grated Grana Padano or Parmesan cheese, for finishing
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh basil, thinly sliced

Directions

Step 1: Prepare the Oven

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Have an 8-inch cast iron skillet or a small broiler-safe baking dish ready for the cheese-melting step.

Step 2: Make the Truffle Garlic Mixture

In a small bowl, whisk together the extra virgin olive oil, melted white truffle butter, and 1 to 2 teaspoons of white truffle oil until blended.

Add the finely grated garlic and stir well to distribute it throughout the mixture. Start with the smaller amount of truffle oil if you prefer a more delicate truffle flavor.

Step 3: Coat the Bread

Place the gluten-free bread cubes in a large mixing bowl. Pour the truffle garlic mixture over the bread and gently toss until the cubes are evenly coated.

Season with kosher salt and freshly ground black pepper, then toss again. Handle the bread gently so the cubes retain their shape.

Step 4: Toast the Bread

Arrange the coated bread cubes in a single layer on the prepared baking sheet. Spread them evenly so the edges have room to crisp.

Bake for 6 to 8 minutes, or until the edges are lightly golden and crisp while the centers remain slightly tender.

Step 5: Melt the Mozzarella

Remove the baking sheet from the oven and transfer the toasted bread to the cast iron skillet or broiler-safe baking dish, leaving the parchment paper behind.

Scatter the mozzarella cubes evenly throughout the bread. Switch the oven to the broiler setting and broil for 3 to 4 minutes, watching carefully, until the mozzarella is melted and lightly browned.

Step 6: Add the Ricotta and Herbs

Carefully remove the skillet from the oven. Immediately grate a generous layer of Grana Padano or Parmesan over the hot bread.

Spoon dollops of room-temperature ricotta across the surface, allowing the residual heat to soften the cheese slightly. Sprinkle with the chopped parsley and sliced basil, then finish with a light drizzle of white truffle oil.

Step 7: Serve Warm

Serve immediately while the bread is crisp, the mozzarella is melted, and the ricotta is soft and creamy.

Enjoy as an appetizer or serve alongside gluten-free pasta, soup, or roasted meats. Place the hot skillet on a heatproof trivet before bringing it to the table.

Notes

For the richest flavor and creamiest texture, use whole milk ricotta. Having it at room temperature helps it soften when spooned over the hot bread.

Choose white truffle butter and white truffle oil with a flavor you enjoy. Their aroma is central to the finished dish, so add the final drizzle sparingly and adjust to taste.

Freshly grated Grana Padano or Parmesan adds a savory finishing layer. Taste before adding extra salt, since the butter and cheeses already contribute seasoning.

Gluten-free sourdough, gluten-free rustic country bread, gluten-free ciabatta, or a gluten-free baguette can be used. Cut the bread into similarly sized cubes for even toasting.

Use cast iron or a baking dish specifically suitable for broiling. Keep a close watch during this step because the bread edges and cheese can brown quickly.

For an optional garnish, add extra basil, parsley, or finely chopped fresh chives just before serving.

Add the ricotta and herb topping immediately before serving to enjoy the contrast between crisp bread and creamy cheese.