Chimichurri Bread

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.

• Ready In: 11 mins
• Serves: 4-6

Ingredients

• 3  tablespoons unsalted butter, softened
• 2  tablespoons parmesan cheese, grated
• 3⁄4 teaspoon dried oregano leaves
• 3⁄4 teaspoon dried thyme leaves
• 3⁄4 teaspoon red pepper flakes
• 4  garlic cloves, minced
•  salt, to taste
• 1 1⁄2 cups fresh parsley, lightly packed, chopped
• 1  baguette

Directions

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