Preheat oven to 350F. Slice the tops off of two heads of garlic. Place them in the center of a piece of foil. Drizzle the tops with olive oil and sprinkle with a few pinches of salt and a few rounds of freshly black pepper. Wrap them up and place it on a baking sheet and transfer to the oven to roast for about 1 hour. Remove from the oven and let the steam release from the garlic. We want them to cool slightly because we don’t want to add piping hot garlic to the butter or it will melt.

Pick a plate or clean cutting board (I went the flat plate route) and smother the butter onto the plate. You want an even layer. Not too thin and not too thick. I say about 1/4-inch thick. I also went over with a butter knife to create little indentations in the butter. I think this makes nice little nooks and crannies for the calabrian chili paste and ingredients to rest in.

Squeeze out the cloves of garlic and set aside.

Top with few softened garlic cloves. They’ll fall apart—that’s fine. And then add a few spoonfuls of the Calabrian chili paste, a drizzle of honey and a sprinkling of flakey sea salt. Top it with fresh Italian parsley leaves. And serve it up with quartered radishes and toasted bread.