House Bread & Spread Recipe
garlic-chili butter, sea salt
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Ingredients
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House Bread
Garlic-Chili Butter
Finishing
Method
House Bread
- 1
Prepare and toast the bread
Preheat oven to 400°F (200°C). Slice the loaf on a slight diagonal into 1/2-inch (1.2 cm) thick slices. Arrange slices in a single layer on a baking sheet. Lightly brush one side of each slice with olive oil. Toast in the preheated oven for 6–8 minutes, or until edges are golden and centers are just crisp. Remove from oven and keep warm.
Garlic-Chili Butter
- 2
Soften and blend butter
Make sure butter is soft but not melted (leave at room temperature for 30–60 minutes if needed). In a medium bowl, add the softened butter, grated garlic, red chili flakes, lemon juice, chopped parsley, 2 tsp of the sea salt, and the black pepper.
- 3
Mix thoroughly
Use a fork or spatula to mash and fold the ingredients together until evenly distributed and smooth. Taste and adjust seasoning — add up to the remaining 1 tsp sea salt if you prefer a saltier spread. For a smoother texture, you can whip the mixture with an electric mixer for 20–30 seconds.
- 4
Shape (optional)
If desired, transfer the butter to a piece of plastic wrap, roll into a log, and chill for 20–30 minutes to firm up. Alternatively, keep at room temperature in a small bowl for immediate serving.
Finishing
- 5
- 6
Storage
Leftover garlic-chili butter can be refrigerated in an airtight container for up to 10 days or frozen for up to 3 months. Bring back to room temperature before serving for easy spreading.