Chimichurri Cheese Bread
Chimichurri Cheese Bread! is a easy Argentine recipe that serves 6. 250 calories per serving. Recipe by Melissajorealrecipes on YouTube.
Prep: 24 min | Cook: 22 min | Total: 56 min
Cost: $8.20 total, $1.37 per serving
Ingredients
- 1 cup Fresh Parsley (packed, roughly chopped)
- 4 pieces Garlic Cloves (peeled and minced)
- 1/4 cup Hot Water (just off the boil)
- 1 tsp Crushed Chili Flakes (adjust to heat preference)
- 1 tsp Dried Oregano (preferably Mexican oregano)
- 1/2 tsp Kosher Salt (for herb steeping)
- 2 tbsp Red Wine Vinegar (adds acidity)
- 1 tbsp Lemon Juice (freshly squeezed)
- 3 tbsp Olive Oil (extra‑virgin preferred)
- 1/2 tsp Cracked Black Pepper (freshly cracked)
- 1/2 tsp Salt (regular table salt)
- 1 loaf Cumin Bread Loaf (about 12‑inch, soft interior)
- 2 tbsp Unsalted Butter (softened)
- 2 tbsp Parmesan Cheese (freshly grated)
- 4 oz Whole Milk Mozzarella (shredded)
- 4 oz Queso Blanco (crumbled)
- 1 sheet Aluminum Foil (large enough to wrap loaf)
Instructions
Steep Herbs
Place the chopped parsley in a bowl, add hot water, crushed chili flakes, dried oregano and kosher salt. Let steep for 10 minutes until the parsley softens and the flavors meld.
Time: PT10M
Muddle Parsley
Using a muddler or the back of a spoon, mash the parsley and water mixture until it becomes a fine, almost paste‑like consistency.
Time: PT2M
Add Garlic
Add the minced garlic to the muddled parsley and give it another quick mash to integrate the garlic fully.
Time: PT3M
Make Chimichurri Base
Transfer the parsley‑garlic mixture to a clean bowl. Stir in red wine vinegar, lemon juice, olive oil, cracked black pepper and salt until well combined.
Time: PT3M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT5M
Temperature: 400°F
Prepare Bread
Line a baking sheet with aluminum foil. Place the cumin bread loaf on the foil and spread softened butter evenly over the top surface.
Time: PT2M
Apply Chimichurri
Spread a generous layer of the chimichurri mixture over the buttered bread. Sprinkle the grated Parmesan on top.
Time: PT2M
First Bake (Wrapped)
Wrap the loaf loosely in a second sheet of foil and place it on the baking sheet. Bake for 10 minutes.
Time: PT10M
Temperature: 400°F
Add Cheeses
Remove the foil, top the bread with shredded mozzarella and crumbled queso blanco. Add a pinch of cracked black pepper.
Time: PT2M
Second Bake (Uncovered)
Return the loaf to the oven, uncovered, and bake for 5‑7 minutes until the cheeses melt, bubble and turn lightly golden.
Time: PT7M
Temperature: 400°F
Rest and Serve
Remove from oven, let rest for 5 minutes, then slice and serve while warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro
- Instead of Crushed Chili Flakes: Paprika
- Instead of Dried Oregano: Italian oregano
- Instead of Kosher Salt: Sea salt
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Lemon Juice: Lime juice
- Instead of Olive Oil: Canola oil
- Instead of Cumin Bread Loaf: Ciabatta, French baguette
- Instead of Unsalted Butter: Margarine
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Whole Milk Mozzarella: Low‑moisture mozzarella
- Instead of Queso Blanco: Feta
- Instead of Aluminum Foil: Parchment paper (for baking only)
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Muddler or Fork
- Measuring Spoons
- Baking Sheet
- Aluminum Foil
- Oven
- Grater
- Tongs (optional)
Critical Steps — Do Not Skip
- Steep herbs for full flavor extraction
- Muddle parsley to a fine paste
- Wrap bread loosely in foil for the first bake
- Bake uncovered with cheese until golden and bubbly
Chef Tips from the Video
- Use a bunch of flat‑leaf parsley for the brightest flavor; discard any thick stems before muddling
- For extra aroma, toast the cumin bread lightly before buttering
- A splash of smoked paprika in the chimichurri adds a subtle smoky depth
Troubleshooting
Bread becomes soggy after baking
Make sure the foil is only loosely wrapped so excess moisture can escape, and bake the second time uncovered to crisp the crust.
Cheese does not melt fully
Increase the second bake by 2‑3 minutes or cover the loaf with foil for the last minute to trap heat.
Chimichurri tastes too sharp
Add a pinch more sugar or a drizzle of olive oil to balance acidity, or let the mixture sit a few minutes longer before spreading.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Wrap tightly in foil and freeze for up to 1 month
Room temperature: Can sit at room temperature for up to 1 day, but best kept refrigerated
Make-Ahead Tips
- Prepare the chimichurri mixture up to 24 hours ahead and refrigerate; bring to room temperature before spreading
- Grate Parmesan and shred mozzarella in advance for quicker assembly
Frequently Asked Questions
What is the cultural significance and history of Chimichurri Cheese Bread in Argentine cuisine?
Chimichurri is a traditional Argentine sauce made from parsley, garlic, vinegar and oil, originally served with grilled meats. Combining it with cheese‑laden bread creates a modern, fusion appetizer that reflects Argentina’s love for bold herbs and dairy‑rich breads, often enjoyed at gatherings and as a snack before a main meal.
What are the traditional regional variations of chimichurri in Argentine cuisine?
In the Pampas region, chimichurri is typically oil‑heavy with lots of oregano, while in the north it may include red pepper flakes and cilantro. Some families add lemon juice or red wine vinegar for extra tang, and a few add finely chopped shallots for depth.
How is Chimichurri Cheese Bread traditionally served in Argentina?
It is usually served warm, sliced into thick pieces, and eaten as a shared starter alongside a glass of Malbec or a cold beer. The bread is often presented on a wooden board with the chimichurri brushed on just before serving.
During which occasions or celebrations is Chimichurri Cheese Bread commonly enjoyed in Argentine culture?
While not a formal holiday dish, it appears at weekend barbecues (asados), family gatherings, and casual parties where friends share small plates before the main grill takes center stage.
What other Argentine dishes pair well with Chimichurri Cheese Bread?
It pairs beautifully with grilled steak (bife de chorizo), empanadas, provoleta (grilled provolone), and a fresh salad of tomatoes and onions dressed with olive oil and lemon.
What makes Chimichurri Cheese Bread special or unique in Argentine cuisine?
The combination of the herb‑forward, acidic chimichurri with melty mozzarella and crumbly queso blanco on a buttery cumin‑infused loaf creates a contrast of textures and flavors that is both familiar and innovative, highlighting Argentina’s blend of European and indigenous culinary influences.
How has Chimichurri Cheese Bread evolved over time in Argentine cooking?
Originally a simple garlic‑butter bread, home cooks began adding the vibrant chimichurri sauce in the 2000s, and later incorporated a mix of cheeses to make it richer. Today it reflects a trend of elevating classic comfort foods with bold, fresh sauces.
What are the most common mistakes to avoid when making Chimichurri Cheese Bread at home?
Common errors include over‑steeping the parsley which can turn it bitter, sealing the foil too tightly during the first bake (causing soggy bread), and using too much cheese which can prevent the crust from crisping. Follow the timing and loosely wrap the loaf to avoid these issues.
How do I know when Chimichurri Cheese Bread is done cooking?
The bread is ready when the crust is golden‑brown, the cheese on top is fully melted and lightly browned, and a gentle tap on the loaf sounds hollow. The internal temperature should be around 190°F (88°C).
Can I make Chimichurri Cheese Bread ahead of time and how should I store it?
Yes. Prepare the chimichurri mixture up to a day in advance and keep it refrigerated. After baking, let the bread cool, then wrap tightly in foil and store in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes before serving.
What does the YouTube channel Melissajorealrecipes specialize in?
The YouTube channel Melissajorealrecipes focuses on easy, home‑cooked meals that blend classic comfort foods with international flavors, offering step‑by‑step tutorials, budget‑friendly tips, and a friendly, approachable cooking style.
What other Argentine recipes is the YouTube channel Melissajorealrecipes known for?
Melissajorealrecipes is known for videos on Argentine classics such as classic Asado steak rubs, Empanadas de Carne, Provoleta al horno, and traditional Dulce de Leche desserts, all presented with clear instructions for home cooks.
Last updated: August 29, 2026
