Chimichurri Bread

5.0(5)

The recipe is from Cuisine at Home. A delightful addition to grilled meats. When splitting the bread, try doing it by hand. This gives the bread a rustic look and leaves lots of nooks and crannies for the butter. When I split the bread I used a dinner fork and was able to "fork split" the baguette. I have adjusted the amount of ingredients.

by PaulaG·published 2008-06-30

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Breads

Servings

(4–6)

Total time

11 min

prep 10 min

Calories / serving

413 kcal

Ingredients (9)

serves

3 tablespoons unsalted butter, softenedbutter
2 tablespoons parmesan cheese, gratedparmesan
3/4 teaspoon dried oregano leavesoregano
3/4 teaspoon dried thyme leavesthyme
3/4 teaspoon red pepper flakesred-pepper-flakes
4 garlic cloves, mincedgarlic
salt, to tastesalt
1 1/2 cups fresh parsley, lightly packed, choppedparsley
1 baguettebaguette

Instructions (3 steps)

01Preheat the grill.
02In a small dish, mash together the butter, Parmesan, herbs, pepper flakes, garlic and salt; stir in t he parsley.
03Split the baguette in half horizontally, spread with butter over cut side and place of grill, buttered side down, toast 1 to 2 minutes.

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Rich recipe — supports nutrition-aware planning.