Preheat the oven to 205℃/185℃ fan (400℉/365℉).
First, make the roasted garlic butter. Slice off around 1cm of the top of the garlic bulb and place on aluminium foil.
Pour the olive oil into the garlic bulb. Wrap tightly in foil and place on a baking tray. Bake for 30-40 minutes until the garlic cloves are softened and lightly caramelised.
Allow to cool for 10-15 minutes. Squeeze out the garlic cloves into a medium bowl.
Mash the garlic with a fork and add the butter. Season with salt and pepper. Mix until fully combined.
Spread the butter onto the bread. Combine together the Parmesan and mozzarella. Sprinkle the cheeses over the bread and place the bread onto a lined baking tray.
Bake for 12-15 minutes until the cheese is golden and bubbling.
Meanwhile, make the hot honey. Add the honey and peppers into a small saucepan. Heat until just simmering (do not boil). Simmer gently for 2 minutes. Remove from the heat and stir through the apple cider vinegar.
Once the garlic bread is cooked, pour the honey over and serve. Enjoy!
