These spicy, crunchy, garlicky bites are perfect for topping savory soups [**LINK PASTA FAZOOL LINK**], dunking in your favorite dips or sprinkling over a fresh salad.
Technique tips: Pounding the garlic in a baggie not only makes it easier but keeps your hands and the cutting board from becoming smelly. Tearing the bread into large chunks ensures plenty of crispy, buttery edges that are easier to eat and way more fun.
Swap option: You can swap out the butter for olive oil in the recipe to make it dairy-free.
- 3 cloves garlic
- Kosher salt and freshly ground black pepper
- 1 to 2 chiles de árbol, crushed
- 4 tablespoons unsalted butter, melted
- 1/2 pound unsliced sourdough bread (half a boule), torn into 2-inch pieces
- 2 tablespoons finely chopped parsley
1. Preheat the oven to 400°F.
2. Put the garlic in a zip-top plastic bag. Add a generous pinch of salt and, using a rolling pin or meat mallet, crush the garlic until the juices start to form. Continue to crush the garlic, scraping it to the bottom of the bag occasionally, until a paste forms.
3. Cut off the corner of the bag and scrape the garlic paste into a large bowl; whisk in the crushed chile de árbol and melted butter. Add the bread, season generously with salt and pepper and toss well.
4. Spread the bread on a large rimmed baking sheet. Bake for 12-15 minutes, until crisp on the outside and chewy in the middle. Transfer to a serving bowl, garnish with the chopped parsley and serve warm.