A year or two ago we tried some really fantastic cheesy garlic bread topped with chimichurri at our local Milestone’s restaurant. Ever since then I have wanted to recreate it at home, because it was SO good! Chimichurri is an Argentian steak sauce, made with cilantro, parsley, garlic, chilli and lemon, and blended with oil. It is traditionally served with steak, but is an awesome topper with a kick for cheesy garlic bread! I re-created the recipe myself, and adapted it for making during bbq season. Just throw that garlic bread on the grill and you have a fantastic appetizer or side for your outdoor entertaining. It is fantastic served with my favourite Raspberry Mojito!
Recipes serves 4-6.
- 2 small loaves of french bread (about 8-10 inches in length), or one large loaf of french bread (10-12″+) . . . I was able to slice each loaf into 8 slices = 16 slices total.
- 4-6 tbsp garlic butter – store bought or homemade
- 1/2 cup of shredded light old cheddar cheese
- 1/2 cup of shredded fontina cheese
- Chimichurri – homemade or store bought (I love Wildly Delicious)
- Combine cheese in a bowl, and set aside until ready to add to bread.
- Using a bread knife, slice each loaf into 8 equal slices while keeping its “loaf” shape, and spread all cut sides with a light coating of garlic butter. I also like to smear the top of the crust with a bit of garlic butter too.
- Wrap bread in foil and place on top rack of barbecue and heat for 10 minutes (you could also bake in toaster oven or oven).
- Open bread in foil and top each loaf with 1/2 cup of the cheese blend.
- Close barbecue lid and heat until cheese has melted (2-3 minutes).
- Remove bread to a serving plate and drizzle each loaf with about 1 tbsp of chimichurri.
- Notes: Adapt any quantities of ingredients for amount/size of bread you are using and you can also serve chimichurri in little dipping bowls so guests can add sauce as desired.