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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.

Chimichurri Sauce & Cheese Bread

Melissa Jo
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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

Instructions
 

Chimichurri Sauce

  • mash the garlic with a pinch of kosher salt using a mortar and pestle (or just a knife) and set aside
  • 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.
  • chop the parsley VERY fine
  • add the garlic paste to the parsley. Chop it all together.
  • In a large bowl:
  • add the parsley garlic mixture, the hot water and seasoning mixture, red wine vinegar, lemon juice, olive oil, and salt and pepper
  • taste the sauce and add more salt and pepper as needed
  • store in a mason jar and use as much as you want when you want!

Chimichurri Cheese Bread

  • preheat oven to 400
  • slice open the loaf of bread, but keep it connected at the bottom
  • lay the bread over a large sheet of tin foil
  • smear the bread with butter, then the chimichurri sauce
  • add cracked black pepper
  • wrap up the bread and pop into a 400 degree oven for 10 minutes
  • take it out and unwrap the tinfoil and open up the bread
  • add the mozzarella, Queso Blanco, and more black pepper
  • pop back into the oven at 400 but this time unwrapped for 10 more minutes
  • slice and enjoy the best bread EVER!

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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