Calabrian Chili and Herb Garlic Bread

4.50 from 8 votes

Cue' my new fave way to make garlic bread: spicy with Calabrian chili, roasted garlic and herbs, like basil and parsley.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: American

Servings:

1 stick unsalted butter softened at room temperature, 1/2 cup
2 heads of large garlic
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley and fresh basil
1/4 cup shredded parmesan adjust more to your preference
1/2 teaspoon Calabrian chili paste sub with chili flakes if you can't find Calabrian Chili
1 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. Roast in the oven for 40 to 50 minutes until softened, roasted with a nice browning to it. Remove your garlic from the oven and set aside to cool, keep the oven on and adjust to 350 degrees.
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!