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Gallery Grilled Bread with Chimichurri Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup plus 2 tablespoons olive oil 1 medium onion, thinly sliced 1/2 cup packed fresh flat-leaf parsley leaves 1/2 teaspoon coarse salt 2 tablespoons red-wine vinegar 2 tablespoons packed fresh cilantro leaves 1 tablespoon fresh oregano leaves 1 tablespoon fresh lemon juice 2 garlic cloves, finely chopped 1/4 teaspoon freshly ground pepper 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 loaf ciabatta, halved horizontally
Cook’s Notes Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut six one-and-aquarter-inch-thick slices. You can refrigerate any leftover chimichurri in an airtight container for up to two days.
Gallery Grilled Bread with Chimichurri
Recipe Summary Servings: 6
Gallery
Grilled Bread with Chimichurri
Grilled Bread with Chimichurri
Grilled Bread with Chimichurri
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup plus 2 tablespoons olive oil 1 medium onion, thinly sliced 1/2 cup packed fresh flat-leaf parsley leaves 1/2 teaspoon coarse salt 2 tablespoons red-wine vinegar 2 tablespoons packed fresh cilantro leaves 1 tablespoon fresh oregano leaves 1 tablespoon fresh lemon juice 2 garlic cloves, finely chopped 1/4 teaspoon freshly ground pepper 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 loaf ciabatta, halved horizontally
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.
Make chimichurri: Process onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons oil in a food processor until ingredients are finely chopped and mixture comes together, about 15 seconds. Set aside.
Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Using remaining 1/4 cup oil, brush cut sides of bread. Grill, cut sides down, without turning, until undersides are lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.
Cook’s Notes Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut six one-and-aquarter-inch-thick slices. You can refrigerate any leftover chimichurri in an airtight container for up to two days.
Cook’s Notes
Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut six one-and-aquarter-inch-thick slices. You can refrigerate any leftover chimichurri in an airtight container for up to two days.
Reviews
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All Reviews for Grilled Bread with Chimichurri
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Bread with Chimichurri
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
