Roasted Garlic + Calabrian Chile Parmesan Butter

OKAY, so there are two ways I love to use this butter. It elevates every single dish you use it in...the roasted garlic and the chiles take everything to the next level!!

ON BREAD (pictured below)
The best freaking cheesy garlic bread you will ever eat. I promise. My favorite way to make cheesy garlic bread is to use this butter on ciabatta. I usually coat the ciabatta with a generous amount of butter and top with thick shredded mozzarella cheese before toasting in the oven. You can either stick them under the broiler setting until the mozz gets nice and melty or toast them at 400 degrees F for 10 minutes until golden.

ON PASTA
I love using this in my drunken buttered noodle recipe. Think white wine, parmesan, chiles, butter, roasted garlic!! Ah it's so good. Tap here to view my drunken buttered noodle recipe. It pairs so well with everything, especially seafood or roasted cherry tomatoes.

What you need:

• 1/2 cup room temp butter (1 stick)
• 10 roasted garlic cloves (click here for garlic confit recipe recipe!)
• 1 tbsp chopped (jarred) Calabrian chiles (you can use 1/2 tbsp red pepper flakes if you don't have chiles)
• 1/2 cup parmesan reggiano cheese
• 1/4 tsp salt
• Optional: 1/4 cup fresh parsley 

What to do:

1. Make your garlic confit, tap here to see how I did it. (Cook peeled garlic cloves submerged in EVOO for 25 minutes on low on the stove until they are golden and soft enough to spread.)
2. Preheat the oven to broil setting.
3. Add the softened butter to a bowl and mix in the garlic, chiles, parmesan and salt.
4. Once combined, use desired amount on bread, in pasta dishes etc - store whatever is leftover in the fridge for up to a week.