Garlic Bread Made with Leftover Chimichurri Sauce
Clearly there are garlic bread lovers and there are garlic bread fanatics. Clearly I am in the second camp.
This one made the most of some beautiful Scallion Chimichurri sauce that I originally made to drizzle over roasted asparagus.
Repurposing sauces and pastes into garlic bread has become a full on hobby for me, a full-on food group in my house. There is no meal that doesn’t get a whole lot better with a little slab of garlic bread on the side. In fact, I think if a few days later you asked your family what you made for dinner on a particular night, they might remember the garlic bread and nothing else. It is highly possible.
How to Cut Bread for Garlic Bread
You can cut a baguette horizontally all the way down the middle, and slather the two flat cut sides with the chimichurri sauce, and bake the garlic bread that way. I usually do almost-slices, and let people pull off as many slices as they want. This results in a higher sauce/garlic butter/pesto/what have you to bread ratio, which I think is pretty awesome.
The best way to cut a baguette into 1/2-inch or so slices without cutting all the way though the bread is to use chopsticks as a guide. Place one chopsticks one each side of the bread. Cut the bread into slices, stopping when the knife hits the chopsticks.
This take on chimichurri sauce relies on a combo of scallions, parsely, orgeano and a splash of red wine vinegar, plus olive oil of course. You can use a different chimichurri sauce recipe if you prefer — there are a lot of versions of this versatile and unparalleled Argentinean staple.
Other Garlic Bread Recipes:
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Chimichurri Garlic Bread
- Preheat the oven to 400°.
- Make the Scallion Chimichurri sauce: Place the scallions, parsley, oregano, ½ cup olive oil, vinegar and salt and pepper in a food processor and blend until fairly smooth (or as smooth as you like it) and well combined.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom. See above for details about using chopsticks along the sides of the bread to prevent slicing all the way down.
- Use a brush to smear the chimichurri sauce in between the slices, making sure to brush some of the sauce on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top – you want the top to be able to brown.
- Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.
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