Chili Crunch Garlic Bread
This spicy, savory Chili Crunch Garlic Bread is a recipe you’ll make over and over! Made with garlic, chili crunch, parsley, and sesame seeds, it’s perfect fusion between Italian and Asian cuisine!
Servings4
Ingredients
Chili Crunch Garlic Butter
- 4 Tbsp Butter 1/2 stick, at room temperature
- 4-6 Cloves Garlic minced
- 2 Tbsp Chili Crunch
- 2 Tsp Garlic Powder
The Rest of the Garlic Bread
- 1 Baguette
- 3-4 Cups Italian Cheese Blend
- 1/4 Cup Fresh Parsley chopped
- 1/4 Cup Fresh Basil chopped
Instructions
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Preheat your oven to 425 degrees F.
Chili Crunch Garlic Butter
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Start by mincing your garlic.
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In a small bowl, add the room-temperature butter. If your butter isn’t completely soft, it can be microwaved briefly. You want the butter to be mostly solid, but it’s okay if a little portion of it melts.
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Add the minced garlic, chili crunch, and garlic powder to the butter. Stir until everything is evenly incorporated.
The Rest of the Garlic Bread
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Cut your baguette into quarters, then split each quarter lengthwise so that the interior is exposed. You should have 8 total pieces.
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Place slices of bread onto a sheet pan lined with parchment paper.
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Evenly divide the chili crunch garlic butter onto each slice, spreading out with a spoon.
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Then, top with a blend of Italian cheeses, such as parmesan, mozzarella, asiago, fontina, etc. I provided measurements, but you can add as much or as little cheese as you like here!
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If desired, drizzle a little more chili crunch onto the cheese.
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Bake garlic bread in the oven for about 10-12 minutes, or until the cheese is melted and has started to brown. CHECK THE BREAD frequently past the 10 minute mark to prevent burning.
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Once the garlic bread is done, remove from oven and let cool slightly. Then, top with the chopped parsley and basil.
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Serve warm. Enjoy!
Notes
- While I recommend following the chili crunch garlic butter recipe exactly, the rest of the ingredients can be freestyled to your liking. You can add as much or as little cheese as you like, or you can try another blend such as monterey jack and cheddar. I do recommend keeping parmesan in the mix, though – it really goes well with the chili crunch!
- You can use a classic French baguette for this recipe, or another type like a ciabatta baguette.
- This recipe is intended to be made with a fully cooked baguette. At stores, you can often buy underdone baguettes that should be popped in the oven to finish baking. Don’t use these!!