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This bold Calabrian Chili and Herb Garlic Bread turns plain bread into an addictive starter that'll have folks coming back for more. The mix of sweet roasted garlic, garden herbs, and fiery Calabrian chili builds amazing taste layers that work perfectly with the crunchy outside and pillowy inside of the bread.
I whipped up this garlic bread at a casual get-together and it vanished quicker than everything else I served. These days my folks always ask for this spicy version whenever we do Italian meals at home.
Ingredients
- Unsalted butter: let it sit till soft so you can add just the right amount of salt and spread it easily
- Fresh garlic heads: they turn magically sweet when baked, something you can't get from the stuff in jars
- Extra virgin olive oil: makes the garlic bake up nicely and brings that real Mediterranean touch
- Fresh parsley and basil: add a green kick that cuts through the rich buttery mix
- Shredded parmesan cheese: brings a deeply savory taste and helps make that gorgeous golden top
- Calabrian chili paste: packs a fruity heat that's way more interesting than plain old pepper flakes
- French or sourdough baguette: gives you the right mix of sturdiness and softness to hold all these flavors
Step-by-Step Instructions
- Prepare the garlic:
- Heat your oven to 400 degrees. Cut the tops off each garlic head so you can see the cloves inside. Pour some olive oil over them and add a bit of salt and pepper. Wrap them up good in foil so they're completely covered. Bake them for 40 to 50 minutes until they're soft and golden. They should feel mushy when you press them. Take them out but keep the oven on, just turn it down to 350 degrees.
- Create the compound butter:
- Get a small bowl and mix your soft butter with the chopped herbs, grated parmesan, and that spicy Calabrian paste. Add salt and pepper till it tastes right. Once the garlic's cool enough to touch, squeeze the cloves into your butter mix. They'll slip right out of their skins when you press them. Stir everything together until it's all mixed up and you can see tiny bits of herbs all through the butter.
- Prepare and toast the bread:
- Cut your baguette into half-inch rounds. Put them in one layer on a baking sheet with parchment paper. Use a knife or little spatula to smear a good amount of your fancy butter on each bread slice. Make sure you go all the way to the edges so every bite has flavor. Sprinkle some extra parmesan on top of the buttered slices to make them even tastier and prettier when baked.
- Bake to perfection:
- Put your bread in the 350 degree oven. Let it cook for 10 to 15 minutes, but watch it carefully near the end so it doesn't burn. The edges should turn golden while the middle stays a bit soft. The butter will melt completely and bubble a little. Take it out when it looks just right and quickly add a final sprinkle of parmesan while it's still hot. Serve it warm for the best taste.
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Roasted garlic really makes this recipe special. I found out how amazing it can be years ago and can't imagine going back. Roasting changes that sharp raw garlic bite into something almost sweet and nutty that fills the whole butter mixture with incredible flavor.
Make Ahead Options
You can get this garlic bread ready hours or even a full day before you need it. Just make the butter spread and put it on the bread, then wrap it tight in plastic and stick it in the fridge. When you're ready to eat, just unwrap and bake it like normal, adding a minute or two if it's cold from the fridge. You can even make just the butter mix up to three days early and keep it sealed in the fridge. Just let it warm up a bit so you can spread it easily.
Perfect Pairings
This kicked-up garlic bread goes great with tomato sauces on pasta like spaghetti or lasagna. The Calabrian chili heat cuts through rich, creamy sauces while the garlic and herbs work well with lighter dishes too. For a starter spread, put it out with olives, some sliced meats, and Italian cheeses. It also tastes amazing with thick soups, turning a basic meal into something much fancier.
Calabrian Chili Tips
Calabrian chili paste comes from southern Italy and has a fruity spiciness that's way different from regular red pepper flakes. If you can't find it at fancy food stores, mix some regular chili flakes with a tiny bit of honey to get that sweet-hot flavor. Start with less than you think you need and taste as you go. You can always put out extra chili on the side for friends who want their bread spicier.
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FAQs About the Recipe
- → Can I substitute Calabrian chili paste?
Sure, you can swap in regular chili flakes or any other spicy paste that's got similar kick and taste.
- → What type of bread works best?
A French baguette or sourdough loaf will give you the perfect crunch and flavor combo.
- → Can I prepare this in advance?
You can definitely make the butter mix and roast your garlic beforehand. Just put everything together and toast it when you're ready to eat.
- → How do I store leftover garlic bread?
Put any extras in a sealed container and keep them in your fridge for up to 2 days. Warm them up in the oven before eating.
- → Can I make this dairy-free?
Absolutely, just use a plant-based butter and swap the parmesan for some nutritional yeast.