Garlic bread is best served crisp from the oven, so pre-heat yours to 200°C/330°F.

Cut the ciabatta in half and place it on a baking tray lined with baking paper (inside facing up).

Crush the 3 cloves of garlic using your press/mincer or blend them up really finely, and add to the mixing bowl.

Add up to 10 tablespoons of EVOO to the bowl and mix to combine using a whisk before adding the parsley and pecorino cheese.

If the consistency is lumpy and thick, add some more EVOO until it becomes a little runnier.

Once you are happy with your cream, lather it all over the inside of the bread using a spatula. Try to keep this as even as possible but concentrate on smothering it all over!

Place the garlic bread in the oven at 200°C/330°F for 10 minutes or until it starts to turn a beautiful golden colour.

If your oven doesn’t cook even all around, open the oven after 6 minutes and turn them around.

Once the garlic bread has been in the oven for 10 minutes, turn the grill/broiler on and leave it to crisp up for one final minute.

Remove from the oven, leave to cool.

E ora si mangia, Vincenzo’s Plate….Enjoy!