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Preheat oven to 375F.
Put the peeled garlic cloves in a small ramekin and cover with olive oil. Cook until garlic is butter soft, spreadable and golden, about 20-25 minutes. Remove the garlic from the oil with a slotted spoon (save the oil to use for another use)
In a bowl combine butter, parmesan, parsley, garlic confit, salt, Calabrian chili together until it forms a smooth spread.
Spread onto bread and bake at 400F for 10-15 or until just beginning to turn golden.