Description
Chimichurri Garlic Bread is a flavorful appetizer combining the fresh, vibrant herbs of traditional Argentinian chimichurri with the comforting warmth of garlic bread. This easy recipe features a herbaceous chimichurri butter spread on crusty baguette halves, baked until golden and crispy, perfect for serving as a crowd-pleasing starter or side dish.
Ingredients
Scale
Bread
- 1 large baguette or Italian loaf
Chimichurri Sauce
- 1 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Butter Spread
- 1/4 cup unsalted butter, softened
- Optional: grated Parmesan cheese for topping
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the bread.
- Prepare Bread: Slice the baguette in half lengthwise and position cut-side up on a baking sheet.
- Make Chimichurri Sauce: In a food processor, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until ingredients are finely chopped but not pureed, ensuring a slightly chunky texture.
- Mix Chimichurri Butter: In a small bowl, blend the softened butter with 1/4 cup of the chimichurri sauce until thoroughly combined.
- Spread on Bread: Evenly coat the cut sides of the bread halves with the chimichurri butter mixture.
- Bake Bread: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and crispy.
- Add Cheese (Optional): During the last few minutes of baking, sprinkle grated Parmesan cheese on top if desired, then allow it to melt.
- Serve: Remove from oven, slice the bread, and serve warm with extra chimichurri sauce on the side for dipping.
Notes
- For a smoky flavor, grill the bread instead of baking it.
- Substitute cilantro for parsley to vary the chimichurri flavor.
- Store leftover chimichurri sauce in an airtight container refrigerated for up to one week.
