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Chili Garlic Mozzarella Bread with Lemon Zest

A bold, zesty appetizer featuring spicy chili oil, fresh garlic, melted mozzarella, and a hint of lemon zest, perfect for parties or as a warm snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the chili garlic butter
  • 4 tablespoons unsalted butter, softened
  • 4–6 cloves garlic, finely minced
  • 2 tablespoons chili-style chili oil
  • 2 teaspoons garlic powder
  • ½ teaspoon finely grated lemon zest
  • Salt to taste Salt, to taste (optional)
For the bread
  • 1 baguette 1 baguette
  • 2½–3 cups shredded mozzarella cheese
  • ½–1 cup shredded Italian-style cheese (optional)
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil, finely chopped

Method
 

Preparation
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the softened butter, minced garlic, chili oil, garlic powder, lemon zest, and salt if using. Mix until smooth and well blended.
  3. Cut the baguette into quarters, then slice each piece lengthwise to create 8 pieces total. Place them cut-side up on the prepared baking sheet.
  4. Spread the chili garlic butter evenly over each piece of bread.
Baking
  1. Top generously with shredded mozzarella and add the Italian-style cheese if desired. For extra heat, drizzle a small amount of chili oil over the cheese.
  2. Bake for 10–12 minutes, or until the cheese is fully melted and lightly golden. Keep an eye on it to avoid over-browning.
  3. Remove from the oven and let cool slightly. Sprinkle with fresh parsley and basil before serving.

Notes

Store leftover bread in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked slices.