Cue’ my new fave way to make garlic bread: spicy with Calabrian chili and herbs, like basil and parsley.
Unsalted butter, garlic, extra-virgin olive oil, Kosher salt and black pepper, parsley, basil, parmesan, Calabrian chili paste, French or sourdough baguette
Preheat your oven to 400 degrees and bring out your butter to room temperature.
Take your garlic, and slice off the top of the head, drizzle with extra-virgin olive oil, salt, and pepper, and cover completely with aluminum foil.
In the meantime, once your butter has come to room temperature, transfer it to a small bowl. Mix in chopped parsley, basil, shredded parmesan, Calabrian chili paste, and season with salt and pepper. Squeeze your roasted garlic in the mixture as well. Stir well until combined.
Take your baguette and slice it into crostini’s, or rounds. Transfer to a lined baking sheet with parchment paper.
Spread your butter mixture all throughout the bread, topping with parmesan cheese. Toast in the oven at 350 for about 10 to 15 minutes until the baguette gets toasty, but not burnt, soft on the inside, and the butter mixture has melted. Remove and top with more shredded parmesan. Serve!