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This robust Calabrian Chili and Herb Garlic Bread turns plain bread into a mouthwatering starter that'll have folks coming back for more. The mix of oven-roasted garlic, garden herbs, and fiery Calabrian chili builds amazing taste layers that work perfectly with the crunchy outside and soft inside of the baguette.
I whipped up this garlic bread for a laid-back get-together and it vanished quicker than anything else I served. These days my folks specifically ask for this spicy version whenever we cook Italian at home.
Ingredients
- Unsalted butter: left out till soft gives you a say on salt amounts and makes the ideal spreadable foundation
- Fresh garlic heads: turn sweet and mellow when roasted, creating a taste you just can't get from the jarred stuff
- Extra virgin olive oil: makes the garlic roast beautifully and brings in true Mediterranean notes
- Fresh parsley and basil: cut through the rich butter mix with fresh plant flavors
- Shredded parmesan cheese: adds a deep savory kick and gorgeous golden top
- Calabrian chili paste: brings complex warmth with fruit hints that basic pepper flakes just don't have
- French or sourdough baguette: gives the sturdy yet soft base these flavors need
Detailed Directions
- Get your garlic ready:
- Set 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 salt and pepper. Wrap them up completely in foil to make a closed packet. Cook for 40 to 50 minutes until the garlic gets soft and turns golden brown. It should feel mushy when you press it. Take it out and let it cool, but keep your oven on at 350 degrees.
- Mix your special butter:
- In a bowl, stir together your room-temp soft butter with the cut-up fresh herbs, grated parmesan, and Calabrian chili paste. Add salt and pepper how you like it. When the garlic isn't too hot to touch, squeeze the roasted bits right into your butter mix. They'll pop out of their skins easily with a little pressure. Stir everything together till it's all mixed up and the butter has bits of herbs all through it.
- Fix up 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 small spatula to spread lots of your flavored butter on each bread slice. Make sure to get butter all the way to the edges for full flavor. Sprinkle extra parmesan on top of the buttered slices for more taste and a pretty golden finish.
- Bake them just right:
- Stick the prepared bread in your 350 degree oven. Cook for 10 to 15 minutes, keeping an eye on them near the end so they don't burn. The bread should get golden around the edges but stay a bit soft in the middle. The butter should melt fully and bubble a little. Take them out when they're perfectly toasted and right away sprinkle on a final bit of parmesan while they're still hot. Serve them warm for the best taste.
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The roasted garlic really makes this dish special. I found out what it can do years ago and won't go back. Roasting changes sharp raw garlic into something almost sweet and nutty that fills the whole butter mix with amazing depth.
Make Ahead Options
You can get this garlic bread ready hours or even a day before you need it. Fix the butter mix and spread it on the bread, then wrap it tight with plastic and put it in the fridge. When you want to serve it, just unwrap and bake as normal, cooking a minute or two longer if it's cold from the fridge. You can make just the butter mix up to three days early and keep it in a sealed container in your fridge. Let it warm up a bit before you try to spread it.
Perfect Pairings
This spicy garlic bread works great with tomato pasta dishes like spaghetti or lasagna. The heat from the Calabrian chili works against rich, creamy sauces while the garlic and herbs go well with lighter options. For a full starter spread, put it out with olives, cured meats, and some Italian cheeses. It's also really good with thick soups, turning a basic meal into something more exciting.
Calabrian Chili Tips
Calabrian chili paste comes from the Calabria part of Italy and has a fruity heat that's different from regular red pepper flakes. If you can't find it at fancy food stores, you can mix normal chili flakes with a tiny bit of honey to copy that sweet-hot taste. Change how much you use based on how spicy you want it, and don't forget you can always add more chili to individual pieces for folks who like things extra hot.
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Common Recipe Questions
- → Can I swap out the Calabrian chili paste?
Sure, you can go with regular chili flakes or any similar hot pepper paste you have handy.
- → Which bread gives the best results?
A crusty French loaf or tangy sourdough will give you the perfect bite and flavor match.
- → Is it okay to make this beforehand?
You can mix up the butter blend and cook the garlic early. Just put it all together and toast it when you're ready to eat.
- → How should I keep any leftover bread?
Pop leftovers in a sealed container and stick them in the fridge for up to 2 days. Warm them in the oven before eating.
- → Can I make this without dairy?
Absolutely, just use plant-based butter and swap the parmesan for some nutritional yeast instead.