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Close-up of two slices of cheesy garlic bread topped with melted cheese, herbs, and cracked black pepper, showing a golden-brown, bubbly texture on a white plate.
Melissa Jo

Chimichurri Sauce & Cheese Bread

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My Chimichurri Sauce & Cheese Bread brings together large bunch of curly parsley chopped very small, garlic, and red wine vinegar for an appetizer full of cozy flavor.
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Prep Time 35 minutes
Cook Time 20 minutes
Course: Appetizer
Cuisine: American

Ingredients
  

  • 1 large bunch of curly parsley chopped very small
  • 12 cloves of garlic
  • 1/4 cup of red wine vinegar
  • juice of 1 lemon
  • kosher salt and cracked black pepper to taste
  • 1 tsp. of dried oregano
  • 1 tbsp. of crushed red pepper
  • 1/2 cup of hot water
  • 1 cup of olive oil
Chimichurri Cheese Bread
  • Ingredients:
  • 1 loaf of Cuban Bread
  • 2 tbsp. of butter
  • 1/4 cup of chimichurri sauce
  • 2 tbsp. of grated parmesan cheese
  • 1/2 cup of grated whole milk mozzarella cheese
  • 2-3 oz. of crumbled Queso Blanco
  • cracked black pepper

Method
 

Chimichurri Sauce
  1. mash the garlic with a pinch of kosher salt using a mortar and pestle (or just a knife) and set aside
  2. microwave or boil some water on the stovetop. Take it off the heat and add 1/2 cup of hot water to a bowl. Add the oregano & crushed red pepper to the hot water. Let it steep in the water about 10 minutes or more.
  3. chop the parsley VERY fine
  4. add the garlic paste to the parsley. Chop it all together.
  5. In a large bowl:
  6. add the parsley garlic mixture, the hot water and seasoning mixture, red wine vinegar, lemon juice, olive oil, and salt and pepper
  7. taste the sauce and add more salt and pepper as needed
  8. store in a mason jar and use as much as you want when you want!
Chimichurri Cheese Bread
  1. preheat oven to 400
  2. slice open the loaf of bread, but keep it connected at the bottom
  3. lay the bread over a large sheet of tin foil
  4. smear the bread with butter, then the chimichurri sauce
  5. add cracked black pepper
  6. wrap up the bread and pop into a 400 degree oven for 10 minutes
  7. take it out and unwrap the tinfoil and open up the bread
  8. add the mozzarella, Queso Blanco, and more black pepper
  9. pop back into the oven at 400 but this time unwrapped for 10 more minutes
  10. slice and enjoy the best bread EVER!

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Notes

  • Parsley: I surely know that everyone favors Italian flat leaf parsley, but I used curly parsley since my grocery was out of flat leaf. And guess what? I am never going back! Curley parsley was so much more fragrant and delicious than when I made this with Italian flat leaf! Try it! You'll see!
  • Garlic Paste: Mash about 12 cloves of garlic with kosher salt  with a mortar and pestle. This gives amazing flavor to the chimichurri. Here is the mortar and pestle I use: https://amzn.to/3AlsABw
 

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