Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• CHIMICHURRI:
• 1/3 cup parsley finely chopped
• 1/4 cup cilantro finely chopped
• 1 to 2 red chilis, depending on size seeds and stem removed, finely chopped
• 2 teaspoons dried oregano
• 2 tablespoons fresh garlic finely minced
• 3/4 cup olive oil
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 to 2 tablespoons red vinegar or lemon and lime juice
• OTHER:
• 1 16- ounce French bread loaf
• 1/3 cup grated parmesan
• 1 to 2 cups shredded mozzarella

Method

1. Heat the broiler. Stir the parsley, cilantro, red chilis, oregano, garlic, olive oil, salt, black pepper and vinegar or citrus juice together in a small bowl; it can rest at least 30 minutes for more flavor if you have time.
2. Halve the French bread loaf lengthwise, trim the ends off if you like, and lay both halves cut side up on a parchment-lined baking sheet.
3. Mix the chimichurri again and spread it over each half with a light hand so the bread is not too oily.
4. Scatter parmesan over the halves, then cover them with mozzarella, using as much as you like.
5. Broil on a middle rack 5 to 8 minutes, watching closely, until the cheese bubbles and the edges turn golden and crisp.
6. Slice the loaves into triangles or rectangles and serve the bread hot.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).