Chimichurri Garlic Bread Recipe
If you’re the type Side Dish. Imagine warm, crispy bread slathered with the bold flavors of garlic and fresh herbs, topped with zesty chimichurri that kicks every bite up a notch. Both comforting and exciting, this recipe is simple to make but packs a punch of brightness from parsley, oregano, and red wine vinegar, making it truly unforgettable. Chimichurri Garlic Bread is what you serve when you want to impress, indulge, and maybe steal the spotlight from the main course—trust me, it’s that good.
Ingredients You’ll Need
Every ingredient in this Chimichurri Garlic Bread brings something essential to the table, whether it’s rich flavor, irresistible texture, or a pop of vibrant color. Let’s break down what you’ll need, and why each component matters.
- Baguette or Italian loaf: A sturdy base that turns perfectly crisp outside and chewy inside—ideal for soaking up butter and chimichurri.
- Unsalted butter: Softened for easy spreading, it creates a lush, melt-in-your-mouth mouthfeel and helps carry the flavors deep into the bread.
- Garlic: Minced garlic brings a sweet-spicy bite that infuses every slice with irresistible aroma.
- Fresh parsley: This herb adds a burst of green color and fresh, grassy flavor that makes the chimichurri pop.
- Oregano: Whether fresh or dried, oregano offers earthy, peppery notes that ground the bright parsley and balance the sauce.
- Olive oil: Adds richness and helps blend the chimichurri, ensuring every bite is juicy and flavorful.
- Red wine vinegar: For that signature tang, vinegar cuts through the richness and brings the whole dish to life.
- Red pepper flakes (optional): They lend a touch of heat for anyone who likes a little extra spark.
- Salt and pepper: Just the right amount brings the whole flavor profile into perfect harmony.
How to Make Chimichurri Garlic Bread
Step 1: Prep Your Oven and Bread
Begin by preheating your oven to 400°F (200°C). While the oven heats, grab your favorite large baguette or Italian loaf and slice it lengthwise to create two broad canvases for all that beautiful flavor to settle. Set your bread halves cut-side up on a baking sheet, ready for their transformation.
Step 2: Mix the Garlic Butter
In a small bowl, blend the softened butter with the minced garlic. It’s worth taking a moment to really mash these together—the more evenly you mix, the more delicious every bite of Chimichurri Garlic Bread will be. Feel free to use the back of your spoon or a fork to thoroughly combine.
Step 3: Whisk the Chimichurri
Grab a separate bowl for your chimichurri magic. Toss in the parsley, oregano, olive oil, red wine vinegar, red pepper flakes (if you like a little heat), and just a pinch of salt and pepper. Whisk well until the mixture is vibrant, glossy, and the herbs are evenly suspended in the delicious vinaigrette.
Step 4: Marry the Flavors
Here’s where it all comes together. Take half of your chimichurri and gently stir it into your garlic butter mixture. This infuses the butter with tangy, herby brightness—guaranteeing every inch of bread gets draped in both garlicky richness and that zingy Argentinian flair.
Step 5: Slather and Bake
Spread your chimichurri garlic butter generously over each bread half. Don’t be shy—you want a thick, even layer that seeps into every nook and cranny. Bake on the prepared baking sheet for 10 to 12 minutes, or until the top is golden and crisp. If you crave an extra crunch and a little more color, finish the bread under the broiler for 1 or 2 minutes.
Step 6: Finish and Serve
Remove the bread from the oven and, while it’s still warm, drizzle the remaining fresh chimichurri all over the top. Slice it up, serve immediately, and watch it vanish! The contrast between crispy bread, melty garlic butter, and cool, tangy chimichurri is absolutely electric.
How to Serve Chimichurri Garlic Bread
Garnishes
To highlight the vibrant color and flavors of your Chimichurri Garlic Bread, sprinkle a little extra chopped fresh parsley or oregano just before serving. If you’re feeling indulgent, a light snow of grated Parmesan or crumbled feta adds a gorgeous touch of salty complexity. For a pop of color, a hint of finely chopped red chili works wonders.
Side Dishes
This bread shines alongside a variety of mains. Pair it with grilled meats, rich tomato soups, or a saucy bowl of pasta for the ultimate comfort meal. It’s equally at home soaking up broths from hearty stews or acting as an appetizer to welcome guests to your table.
Creative Ways to Present
Slice your Chimichurri Garlic Bread into thick slabs for family-style sharing, or cut into thin fingers for party platters. You can even hollow out a loaf, cut the bread into cubes, and serve with extra chimichurri as a dip—a crowd-pleasing twist that vanishes fast at gatherings. Arrange slices on a wooden board with olives and cheese for an effortless, enticing starter.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chimichurri Garlic Bread tightly in foil or an airtight container and store at room temperature for up to one day, or in the fridge for up to three days. The flavors will deepen a bit, making day-old slices perfect for snacking or sandwiches.
Freezing
Chimichurri Garlic Bread freezes beautifully! Let the bread cool completely, then wrap individual slices or whole halves tightly in plastic wrap and foil. Freeze for up to two months. When ready to enjoy, reheat straight from the freezer—no need to thaw.
Reheating
To revive leftover or frozen bread, place it in a preheated 350°F (175°C) oven for about 5 to 8 minutes, or until warmed through and crisp at the edges. Avoid microwaving, as it can make the bread chewy instead of delightfully crunchy.
FAQs
Can I use store-bought chimichurri for this bread?
Absolutely, if you’re short on time, a good quality store-bought chimichurri will work. Homemade does have that extra fresh-herb vibrance, but either way you’ll get the signature zesty flavor in your Chimichurri Garlic Bread.
Is there a vegan alternative for the butter?
Yes! Simply swap in your favorite plant-based butter or olive oil spread, and the rest of the recipe remains the same. The result is every bit as delicious and flavorful.
Can I add cheese directly to the bread before baking?
Definitely—Chimichurri Garlic Bread only gets better with a sprinkle of shredded mozzarella or Parmesan before hitting the oven. Just remember to keep a close eye during broiling, as cheese can brown quickly.
What’s the best bread type for this recipe?
A large baguette or an Italian loaf works best because they crisp up nicely and provide plenty of surface area for soaking up the garlic chimichurri butter. Focaccia or ciabatta can add a fun texture twist as well.
Can I make the chimichurri in advance?
Yes, chimichurri can be made up to two days ahead—just keep it refrigerated in a sealed container. The flavors meld and intensify, making your Chimichurri Garlic Bread all the more delicious when assembly time comes.
Final Thoughts
This Chimichurri Garlic Bread is so much more than a side—it’s the kind of recipe that makes people gather around the table a little faster. Give it a try, and get ready for rave reviews from friends and family. Your bread basket will never be the same!
Print
Chimichurri Garlic Bread Recipe
- Total Time: 22 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Chimichurri Garlic Bread recipe combines the aromatic flavors of garlic, fresh herbs, and tangy vinegar with crusty bread for a delightful side dish or appetizer.
Ingredients
Bread:
- 1 large baguette or Italian loaf (halved lengthwise)
Chimichurri Butter:
- 1/2 cup unsalted butter (softened)
- 4 cloves garlic (minced)
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (chopped) or 1 tablespoon dried oregano
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Chimichurri Butter: Combine softened butter with minced garlic. In a separate bowl, mix parsley, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper to make chimichurri. Combine half with the garlic butter.
- Spread Chimichurri Butter: Generously spread the chimichurri garlic butter on the cut sides of the bread.
- Bake: Place bread on a baking sheet and bake for 10-12 minutes until golden. Broil for an additional 1-2 minutes for extra color.
- Serve: Drizzle with remaining fresh chimichurri, slice, and serve warm.
Notes
- This bread pairs well with grilled meats, soups, or pasta. For a cheesy twist, add shredded mozzarella or Parmesan before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
