Chili Garlic Baguette (Print Version)
Crunchy bread slices slathered in roasted garlic, bold Calabrian chili, fragrant herbs and cheese for a tasty Italian-style accompaniment.
# Ingredients:
→ Butter Herb Blend
01 -
1/4 cup chopped fresh basil leaves
02 -
1/4 cup freshly grated parmesan, and a bit more if you'd like
03 -
1/4 cup chopped fresh parsley
04 -
1 stick of unsalted butter, softened (equals 1/2 cup)
05 -
1 teaspoon olive oil, preferably extra-virgin
06 -
1/2 teaspoon Calabrian chili paste, or chili flakes as a stand-in
→ Garlic Prep
07 -
Kosher salt for seasoning
08 -
Fresh black pepper, ground to taste
09 -
2 whole large garlic bulbs
→ Bread
10 -
1 sourdough or French baguette
# Steps:
01 -
Set your oven to 400°F (205°C). Let the butter sit out to soften. Slice the tops off two garlic bulbs, coat with a bit of extra-virgin olive oil, then sprinkle with salt and black pepper. Wrap the garlic heads tightly in foil and roast them for 40-50 minutes until they turn soft and golden.
02 -
Take out the roasted garlic and allow it to cool down. Reduce the oven heat to 350°F (175°C).
03 -
In a small mixing bowl, combine the softened butter with chopped parsley, basil, parmesan, and the chili paste. Squeeze the cooled roasted garlic from its skin into the mix. Stir until everything’s well blended. Add a sprinkle of salt and pepper if needed.
04 -
Slice your baguette into small rounds and lay them out on a baking tray lined with parchment paper.
05 -
Coat each slice with the garlic butter. Sprinkle extra parmesan if you want more cheesy goodness. Toast in the oven at 350°F (175°C) for about 10-15 minutes, until the bread is lightly crisp outside and soft inside, and the buttery spread has melted.
06 -
Pull the tray from the oven. Sprinkle another pinch of parmesan if you'd like, then serve the crostini warm.
# Notes:
01 -
Fresh herbs and good-quality parmesan make a big flavor difference.
02 -
If you can’t find Calabrian chili paste, chili flakes work as a great alternative.