Chimichurri Cheese Bread!

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

1. 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

2. 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

3. Add Garlic

   Add the minced garlic to the muddled parsley and give it another quick mash to integrate the garlic fully.

   Time: PT3M

4. 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

5. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

6. 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

7. Apply Chimichurri

   Spread a generous layer of the chimichurri mixture over the buttered bread. Sprinkle the grated Parmesan on top.

   Time: PT2M

8. 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

9. Add Cheeses

   Remove the foil, top the bread with shredded mozzarella and crumbled queso blanco. Add a pinch of cracked black pepper.

   Time: PT2M

10. 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

11. 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