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This simple garlic bread recipe with a chili flakes twist is the perfect side for everything, especially my creamy mushroom soup because OMG! It only takes 15 minutes to prep.
Is there anything better than a good piece of garlic bread? YES! A piece with chili flakes to spice it up a little. Cheesy and SO CRISPY, you’ll never go back to normal bread again once you try it.
Homemade Garlic Bread
Okay, inspired by my easy and classic garlic bread that you already love, I PROMISE I found a BETTER version of it. And it’s just as simple as the original recipe.
Since garlic bread is a recipe that cannot be missed on my table, I always try to create different versions to keep enjoying it. To be honest, a few years ago I used to make it for myself when I was home with two sleeping babies and no time to make lunch in between. No, this is NOT an ideal lunch… don’t hate me. But being a new mum, tired as hell and HUNGRY, a warm piece of soft garlic bread was all I ever wanted to soothe my soul before another round of teething babies started. Of course, putting cheese on it made these slices all the more amazing.
Following the same idea, I kept adding things, and then it hit me: CHILI FLAKES, but that’s not the only secret ingredient.
Ingredients
- Roasted Garlic: I use a whole head of roasted garlic. Caramelizing the garlic helps emphasize the flavor of the aromatics without overpowering the palate or leaving a strong aftertaste. In previous versions, I used fresh chopped garlic, but for this version, the little extra step makes the homemade garlic butter WAAY better.
- Lemon: A splash of lemon is the secret ingredient. It helps balance the flavor of the cheeses used. And this, mixed with the chili flakes, is just SO GOOD.
- Ciabatta Bread: You can use normal French bread here, but if you can find ciabatta, trust me. The texture absorbs the garlic butter better. If you are not a big fan of spice, I recommend trying the same bread with a spoonful of garlic butter with honey instead.
Note: See recipe card for the full list of measurements and ingredients
Add-Ins and Smart Swaps
- Tomato: Top your bread with finely diced fresh tomatoes or sun-dried tomatoes before baking. It feels like bruschetta; very nice if you want to feel fancy.
- Different Cheese: While light mozzarella and parmesan are my personal recommendations, you can easily use provolone, Monterey Jack, or Gruyere for a different flavor profile on the garlic cheese bread.
- Chili Oil: Drizzle a little chili oil over the top along with the chili flakes. I used this exact flavor combination on my cottage cheese toast recently, and it is absolutely incredible. I swear it was like having pizza for breakfast!
- Bacon: For another crunch, sprinkle some cooked bacon bits over the cheese right before it goes into the oven.
- Store-bought Garlic Butter: Yes, you can use it. But I recommend making your own. But if you are rushing, mix the chili flakes and lemon with the butter to try to get a similar taste.
How To Make Cheesy Garlic Bread With Chili Flakes
This is SO easy. To make things even simpler, I like to work in stations. First, I prep the garlic, then the butter, and finally, the bread! If you have ever wondered how to make homemade garlic bread that tastes incredibly good with minimal effort, this is the recipe.
Roasted Garlic
I start by wrapping 3 heads of garlic in aluminum foil with a quick drizzle of olive oil, plus a pinch of salt and pepper. Roast them in the oven at 350°F (180°C) for about 50 minutes. You will know they are ready when the cloves are completely soft and caramelized. This is the longest part of the recipe; that’s why it is the first section.
Note: This step can be done ahead of time. Store the squeezed cloves in a container and save them in the fridge.
Garlic Butter
Once the garlic is cool enough to handle, I gently squeeze the base of the head with my fingers. The roasted cloves will pop right out easily into a mixing bowl.
Smash them down with a fork until smooth. Next, stir in the softened low-fat butter, parsley, a little bit of Parmesan, just a splash of lemon juice, and season. Add a part of the chili flakes here. Mix everything with a fork or spoon until you have a thick garlic bread spread.
The BEST Bread
Slice the half loaf of ciabatta. Spread the garlic butter mixture generously over the bread, covering the entire surface right to the edges. Top with the light mozzarella and extra parmesan, drizzle with the remaining part of chili flakes and a little extra fresh parsley, and bake.
Cooking this garlic bread recipe at 400°F (200°C) takes about 12 to 15 minutes. Watch for the cheese to get completely bubbly and melted. Let it rest for two minutes before slicing. I love to serve this with spaghetti bolognese, tomato soup, or anything really!
Air Fryer Option
YES, you can transform this recipe into an air fryer garlic bread; it’s just as easy.
And I also save you a little bit of time. Roast the garlic right in the air fryer basket. Just wrap the heads in foil as instructed and cook at 350°F (180°C) for 20 to 30 minutes.
Once you mix the butter spread and assemble the ciabatta, place the bread halves directly inside the air fryer. Cook at 400°F (200°C) for 12 to 15 minutes until the cheese melts and bubbles on top. You’re going to make smaller pieces, but it’s still delicious.
A Few Quick Tips
- Prep the garlic: Always start with whole bulbs of fresh garlic for roasting, never pre-peeled cloves. Cut the very top off the heads before wrapping them in foil. That helps them roast faster and squeeze out easily without the papery skin getting stuck.
- Don’t melt the butter: Since I use a low-fat unsalted butter, I always make sure it is just softened at room temperature. Melting it in the microwave will make the base of your bread soggy.
- Cutting the bread: Doesn’t matter if you’re using a baguette from the grocery store or a ciabatta. Whatever you use, ALWAYS grab a sharp serrated knife to cut the loaf in half so you don’t squash the airy texture, which helps keep the bottom crust intact.
- Use the air pockets: When you add that buttery spread of garlic, press it right down into the natural craters of the bread. This traps the flavor inside the bread itself rather than just letting it sit underneath the cheese.
- Watch the heat: Keep a close eye on your preheated oven during the last two minutes. Light mozzarella and Parmesan cheese melt fast, and you want to pull it out before the cheese turns rubbery.
What To Serve With Garlic Bread
As I mentioned before, this bread is the absolute best dish side. While it works wonderfully next to a grilled steak or pan-seared pork chops, my top choices are always soups and creamy pastas. The thick ciabatta easily soaks up any extra sauce left on your plate.
- Veggies: Serve it with some creamy broccoli and bacon for a complete meal.
- Pasta: It is SO GOOD next to a bowl of creamy gnocchi. (or a homemade pizza)
- Soups: Dunk it straight into a warm bowl of pumpkin soup.
FAQs
A splash of fresh lemon juice stirred into the garlic butter spread. It cuts the heavy butter and cheese while it really highlights the natural sweetness of the roasted garlic and chili flakes.
Yes, you can use standard French bread or a baguette from the grocery store. I prefer ciabatta because its air pockets hold the garlic butter mixture better, but any crusty bread works.
To save time on weeknights, roast your heads of garlic in advance and keep them in the fridge. When you are ready to eat, smash the roasted cloves into the butter, spread it over your sliced bread, top with cheese, chili flakes and bake.
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Cheesy Garlic Bread With Chili Flakes Recipe
Ingredients
- 3 head garlic 3 heads of garlic
- Olive oil
- 7 tbsp Unsalted low fat butter soft (unsalted butter / reduced-fat butter spread)
- 2 tbsp fresh parsley chopped
- 1/4 cup finely grated parmesan
- 1 tsp lemon juice
- Salt to taste
- Black pepper to taste
- 1 tsp chili flakes red pepper flakes
- 1/2 ciabatta bread just half (1/2 loaf ciabatta)
- 1 1/2 cups light mozzarella shredded (part-skim mozzarella)
- Extra parmesan for topping
Instructions
- Wrap the garlic head in foil with a little drizzle of olive oil, salt and pepper.
- In a mixing bowl, extract the garlic cloves from the head (like pushing the head with your finger on the head). Garlic cloves should come out easily. Smash the garlic with a fork until smooth.
- Add softened low fat butter, parsley, parmesan, lemon juice, salt, pepper and 3/4 tsp of chili flakes (save 1/4 tsp chili flakes for top on cheese).
- Using a fork or spoon mix all ingredients together until combined.
- Slice bread in half. Spread garlic butter generously.
- Top with mozzarella and parmesan, and drizzle with 1/4 tsp chili flakes left and some fresh parsley.
- Bake at 400°F (205°C) for about 12–15 mins in the oven or air fryer until bubbly and golden.
Notes
Storage And Freezing
If I have leftovers, I wrap the bread tightly in aluminum foil and keep it in the fridge for up to three days.- Make Ahead: You can roast the garlic up to a week in advance and store the cloves in the fridge. I also like to mix the entire garlic butter spread and keep it in an airtight container for up to four days before adding it to the ciabatta.
- How To Freeze: To keep a stash on hand, spread the butter and cheese over the sliced bread and place the halves on a baking sheet. Put the sheet in the freezer until the cheese is solid. Wrap the frozen bread in foil and store it for up to three months.
- Reheating: You do not even need to thaw the frozen bread before cooking. Just pop it straight into the oven or air fryer at 350°F (180°C) until the cheese melts and the bottom gets warm and toasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
