Pin it
This cozy Calabrian chili and herb garlic bread turns a boring baguette into the best starter at any get-together. Roasted garlic, a hit of fresh herbs, and peppy Calabrian chili mix together for bold flavors in every crunchy, fluffy bite.
The first time I served this spicy garlic bread was just for some friends around the dinner table. It was long gone before anything else. Whenever Italian food’s on the menu, my family begs for it.
Tasty Ingredients
- French or sourdough baguette: sturdy and chewy so it soaks up all the flavor without falling apart
- Calabrian chili paste: brings a punchy, fruity heat none of those red pepper flakes can match
- Shredded parmesan cheese: takes it up a notch with savory flavor and gives you those crispy, cheesy spots on top
- Fresh parsley and basil: mix in some bright, fresh notes to the buttery spread
- Extra virgin olive oil: helps the garlic roast and adds rich taste
- Fresh garlic heads: roasting makes them sweet and packed with flavor, nothing like the jarred stuff
- Unsalted butter: let it soften, so you’re in charge of the salt and can mix everything easily
Simple How-To
- Bake it all up:
- Stick the bread in the oven set at 350. You’re looking for bubbling butter and lightly golden edges with a soft center. It’ll need about 10 to 15 minutes. Don’t walk away—the edges can toast up fast. Pull it out and hit it with a little more parmesan while it’s piping hot. Eat right away for the best crunch.
- Toast and butter the bread:
- Cut your baguette into chunky half-inch slices and line up on a tray with some parchment. Slather each piece edge to edge with that flavored butter. Top with some more parmesan for extra taste and a golden cap.
- Whip up the chili-herb butter:
- Toss your room temp butter in a bowl with parmesan, chopped basil and parsley, and spoon in that Calabrian chili paste. Add a bit of salt and pepper. When the garlic’s cool, squeeze those soft roasted cloves out (they slip out easy) and blend into the butter until it’s flecked with herbs and nice and smooth.
- Roast your garlic:
- Heat the oven to 400. Lop the tops off your garlic bulbs to show the cloves, drizzle with oil, add some salt and pepper. Wrap up tight in foil and roast for about 40–50 minutes until the center is soft and golden. Let it cool out of the oven, and turn the temp down to 350 to prep for baking the bread.
Pin it
Nothing comes close to roasted garlic. Found out by accident years ago, and I can’t get enough now. Roasting completely mellows it out, making it taste sweet and nutty. It gives the whole buttery spread a rich, deep twist.
Prep Ahead Tips
Shape up your spread and get the baguette ready hours or the day before. Just coat the slices, wrap up in plastic, and chill. When you’re set to eat, unwrap and bake as usual—add a minute or two if it’s straight from the fridge. You can also whip up the butter days ahead and keep it covered in the fridge. Give it a little time to soften for easier spreading.
Tasty Match-Ups
Perfect alongside saucy noodles like lasagna or spaghetti. This bread’s spicy kick balances creamy or cheesy pasta and goes great with lighter sauces too. Lay out some olives, cured meats, and your favorite cheeses for a fun starter. It even makes soup nights feel special.
Chili Know-How
Calabrian chili paste hails from Southern Italy, bringing a fruity, zippy burn you just don’t get from basic chili flakes. Having trouble finding a jar? Try red pepper flakes with a squeeze of honey for similar heat and sweet notes. Go easy or heavy on the chili—it’s all about what you like. If folks like it hotter, add more right to their pieces.
Pin it
Frequently Asked Questions
- → Can I substitute Calabrian chili paste?
Yep, chili flakes or pretty much any spicy chili paste works if you want similar flavor.
- → What type of bread works best?
Sourdough or French baguette work awesome for the best texture and bite.
- → Can I prepare this in advance?
You sure can! Prep the butter spread and roast the garlic early. Just assemble and bake later.
- → How do I store leftover garlic bread?
Keep extra pieces sealed in the fridge (airtight) up to 2 days. Toast them in the oven to reheat.
- → Can I make this dairy-free?
Absolutely—swap in plant butter and some nutritional yeast for parmesan. You're set.