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Ingredients
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Bread
Chimichurri Sauce
Method
Bread
- 1
Prepare and toast the bread
Preheat oven to 375°F (190°C). Slice the baguette or roll into 1/2-inch (1.25 cm) slices on a slight diagonal. Place slices on a baking sheet. Lightly brush both sides of each slice with olive oil (about 2 tbs total). If using butter, spread a thin layer on one side after toasting or brush with melted butter before toasting for richer flavor.
- 2
Toast in the preheated oven for 8–10 minutes, flipping halfway, until edges are golden and crisp but centers still slightly tender. For extra char, broil 1–2 minutes while watching closely.
- 3
Optional: While warm, rub one side of each toasted slice with the cut side of a garlic clove for a subtle garlic flavor. Arrange on a serving basket or plate and keep warm in a low oven (200°F/95°C) if not serving immediately.
Chimichurri Sauce
- 4
Prep the herbs and aromatics
Rinse the parsley, cilantro, and oregano (if using fresh). Shake or pat dry thoroughly with kitchen towel or spin-dry in a salad spinner. Remove large stems from parsley and cilantro; you want mostly leaves. Peel the garlic cloves.
- 5
Chop and combine
Finely chop the parsley, cilantro and oregano by hand on a cutting board until you have a loosely packed 1 to 1 1/2 cups of chopped herbs. Mince the garlic finely. Place the chopped herbs and garlic into a medium bowl.
- 6
Dress the chimichurri
Add red wine vinegar, lemon juice (if using), red pepper flakes, smoked paprika, kosher salt and black pepper to the bowl. Stir to combine. Slowly whisk in the extra-virgin olive oil until incorporated. Taste and adjust seasoning — add more salt, vinegar or red pepper flakes as desired.
- 7
Optional blender method
For a smoother, emulsified chimichurri, place the herbs, garlic, vinegar, spices and half the oil in a small food processor or blender. Pulse 6–8 times until herbs are finely chopped but not pureed, then stream in remaining oil while the motor runs until combined. Scrape into a bowl and adjust seasoning.
- 8
Rest and serve
Let the chimichurri sit for at least 10–15 minutes at room temperature to allow flavors to meld. For best flavor, make up to 4 hours ahead and refrigerate; bring back to room temperature before serving. Spoon the chimichurri into a small bowl and place alongside the toasted bread in the basket for guests to spread or dip.
