Calabrian Chili Roasted Garlic Bread

Author: Madly Delicious

This Calabrian Chili Roasted Garlic Bread takes classic garlic bread to the next level with a spicy, buttery twist. Roasted garlic and jarred Calabrian chilis blend into a rich, flavorful spread that’s slathered onto crispy sourdough or ciabatta, then baked until golden and irresistible. Perfect as a side, snack, or starter for any Italian-inspired meal!

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Prep Time 10

Cook Time 15

Roasting Garlic 40

Total Time 1 5

Course Side Dish

Cuisine Italian-Inspired

Servings

Equipment

Large sheet pan

Ingredients

1 head of garlic
1 tsp olive oil
Pinch salt
Pinch black pepper
1 loaf or baguette (such as sourdough, French bread, or ciabatta)
1 stick (8 tbsp) salted plant-based butter, softened to room temperature
2 tbsp jarred Calabrian chilis
½ tsp dried basil
⅓ cup grated or shredded plant-based Parmesan, divided
Zest of ½ a lemon
Flaky sea salt, to top
Garnish: Fresh parsley or basil, chopped

Instructions

Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off 1 head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tsp olive oil, and season with a pinch of salt and black pepper. Wrap tightly and roast for 40–45 minutes, until soft and golden. Let cool enough to handle.
Prepare the Garlic Butter: In a medium bowl, add the softened 1 stick butter and squeeze in the roasted garlic cloves. Add 2 tbsp Calabrian chilis, ½ tsp dried basil, zest of ½ lemon, and ¼ cup grated plant-based Parmesan. Mix until smooth and fully combined.
Assemble the Bread: Slice the loaf or baguette in half lengthwise. Spread the garlic-chili butter evenly over both halves. Sprinkle the remaining 2 tbsp Parmesan on top and finish with a pinch flaky sea salt.
Tip: If you have extra butter, save it to sauté veggies or stir into pasta or rice.
Bake: Place both halves on a large baking sheet and bake for 11–15 minutes, or until golden and crispy around the edges.
Serve: Slice into pieces and garnish with optional chopped parsley or basil, if desired. Serve warm and enjoy!

Notes

Storage

Best enjoyed fresh, but leftovers can be wrapped in foil and stored at room temperature for up to 1 day. To re-crisp, bake uncovered at 375°F (190°C) for 5–7 minutes.

Make-Ahead Tip

The roasted garlic-chili butter can be prepared up to 3 days in advance and stored in the fridge. Bring to room temperature before spreading.

Flavor Adjustments

For extra heat, add an additional 1 tbsp Calabrian chilis or a drizzle of Calabrian chili oil before serving. For a milder flavor, reduce to 1 tbsp chilis total.

Extra Butter

If you have leftover garlic-chili butter, it’s amazing melted over roasted vegetables, tossed with pasta, or spread on sandwiches.

Nutrition

Serving: 1 sliceCalories: 235kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 330mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 35mgIron: 1.4mg

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