Chimichurri Garlic Bread
Guess what’s better than garlic bread? CHEESY ChimiCHURRI Garlic Bread! It’s the perfect fusion of the famous Argentinean dip and everyone’s favorite garlicky appetizer.
What Is Chimichurri?
Chimichurri is a delicious and bright Argentinian herb sauce that is typically served with barbecued meats. If you have ever been to an Argentinian steakhouse, you’re probably super familiar and in love with chimichurri. It’s basically an olive oil-based sauce packed with tons of fresh herbs and spices that all scream out with so much flavor. The sauce is perfectly balanced with acidity and heat from the vinegar and red chili. Drizzle it on top of some steak, use it as a marinade, or baste some meat on the barbecue with it – however you use it, it’ll be amazing. The best part is it’s super easy to make!
How to Make Chimichurri
The whole process will take you less than 10 minutes!
Here’s everything you will need:
- Parsley: Use fresh parsley that’s been finely chopped.
- Cilantro: Just like parsley, make sure it’s fresh and finely chopped.
- Red Chili: Remove the seeds so it won’t be spicy and chop finely into small pieces. If you can’t find red chilis, you can swap it for red pepper flakes but red chili is preferred.
- Oregano: Dried oregano to add some more flavor.
- Garlic: Fresh garlic not garlic powder! Make sure to mince it finely.
- Olive Oil: Extra virgin adds a lot more flavor so try to use the best quality olive oil you have.
- Salt: Feel free to add to your taste.
- Black Pepper: This is completely optional but I love the taste of black pepper.
- Vinegar: Traditional Argentinian chimichurri uses red wine vinegar but if you can’t use that, I like to swap it with apple cider vinegar, lemon or lime juice, or regular vinegar with a splash of raspberry juice.
Once you have all your ingredients and they’re prepped, all you got to do is mix it all together in a bowl and it’s ready to go. Note that the longer it sits, the more the flavors develop as all the fresh herbs and garlic seep into the olive oil.
Making Chimichurri Garlic Bread
Now that you know how to make chimichurri, let’s turn it into garlic bread. Typically, garlic bread uses a spread made from butter but we’re just going to replace that with chimichurri. If you would like a more traditional garlic bread, there’s a very popular recipe on the blog you’ll love.
Start off with some thick french bread so that it has the perfect ratio of crispiness and fluffiness. Slice it open into two halves and I like to cut off both ends of the loaf but that is completely optional. Now spread the chimichurri on top! And then if you want a cheesy garlic bread, add parmesan and shredded mozzarella and pop it in the oven.
If you usually bake garlic bread, you have to try BROILING! It’s the only way I make garlic bread and it honestly turns out a million times better. Broiling allows the top and edges to get nice and crispy while keeping the inside soft and fluffy. Just broil it on a middle shelf in the oven, not the top shelf, so it doesn’t burn and watch it closely minute by minute until it’s golden and toasted.
Once it’s out of the oven, slice it and enjoy!
What If I Want Traditional/Regular Garlic Bread?
Tips & Notes: Moribyan’s Secrets to the Perfect Garlic Bread
- BROIL don’t bake! I find baking dries out the garlic bread and makes it too crispy. If you broil it, the ratio of crispiness to fluffiness is maximized to perfection! Just make sure to watch it closely so it doesn’t burn.
- Don’t be shy on the garlic. It is garlic bread after all!
- Try to buy the freshest French bread you can find that is very thick and soft. If the French Bread loaf is hard, the garlic bread will be too crunchy and hard to eat.
- What’s better than garlic bread? CHEESY garlic bread. Add parmesan and mozzarella on top and broil it for a crazy culinary experience.
- Add grated parmesan directly into the butter spread or chimichurri for even more flavor.
Chimichurri Garlic Bread
- 1/3 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- 1 to 2 red chilis (depending on size) seeds and stem removed, finely chopped
- 2 teaspoons dried oregano
- 2 tablespoons fresh garlic finely minced
- 3/4 cup olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 to 2 tablespoons red vinegar or lemon and lime juice
- 1 16-ounce French bread loaf
- 1/3 cup grated parmesan
- 1 to 2 cups shredded mozzarella
- Preheat oven to broil.
- In a small bowl, combine all the ingredients for the chimichurri (parsley, cilantro, red chili, oregano, garlic, olive oil, salt, black pepper, and vinegar). You can use it right away or let it sit for at least 30 minutes for even more flavor.
- Cut the loaf of french bread in half long ways. Optional, cut off both ends of the loaf if you don't like them. Lay both halves on a baking sheet lined with parchment paper.
- Make sure to mix the chimichurri well and then spread some on top each half loaf with a light hand so it's not too oily. Sprinkle grated parmesan on top (as much or as little as you'd like) and then add the shredded mozzarella on top. Add a little or a lot depending how cheesy you like it.
- Pop in the oven to broil on a middle rack and watch it closely so it doesn't burn. After 5 to 8 minutes, the cheese will be bubbly and the edges will be golden brown and crispy.
- Take the tray out of the oven. Cut the loaves into triangle or rectangle slices and enjoy!