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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Dienia B. photo by Dienia B.
Ready In:




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

Questions & Replies

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  1. Starrynews
    Yum! This smelled amazing while grilling and tasted great. I did lose some topping to the grill with it buttered side down, so I may keep it upright next time. Thanks for sharing! Culinary Quest '14
  2. Baby Kato
    What a terrific recipe Paula. We really enjoyed this tasty treat. It was quick and easy to make and had a nice balance of flavors. It was raining here, so I broiled it in the oven and used fresh herbs, it worked great. Thank you so much for sharing. Made for Culinary Quest - for the Suitcase Gourmets.
  3. Annacia
    Loved this bread, :D. I made it to pair with a good pot of South America style red beans tonight. Ton's of flavor here and I'll certainly be making this over and over. Made for Culinary Quest 2014.
  4. sofie-a-toast
    This was delicious and so flavorful! A great twist on garlic bread. I used about half the parsley but otherwise followed on down. Thank you!
  5. Dienia B.
    wow oh wow this was good ,i only used 2 cloves garlic though i paired it with dib's fettuccine carb, cause i have left over noodles it was a perfect match for us cakepops on parade s/a leg of quest dienia b


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