Chimichurri Sauce over Warm Tuscan Bread and Softened Butter

Updated: Apr 30, 2020


This incredibly fresh, incredibly robust Chimichurri sauce is amazing with bread, but has the ability to dress up just about anything you pair it with! It is an absolute showstopper, and fool proof to create- just don't forget a glass of your favorite white wine to have alongside it!


#boujeekitchen #chimichurrisauce

#easyappetizer #freshisbest



This bread is boujee, thanks to Chimichurri


Nothing is more satisfying than a toasty warm loaf of bread with all the right things to top it off with. This is an amazing dish to have as an appetizer when entertaining friends, or with a plate of spaghetti any night of the week. It's easy enough to not stress over, but boujee enough to dress up whatever you decide to pair it with! Your guests are sure to go crazy over it!


What can I do with Chimichurri?


A lot of people prepare Chimichurri to have on top of steak, chicken, fish or veggies, but my most favorite thing to pair it with is a loaf of toasted, fancy warm bread. Bread absorbs all of the flavors of Chimichurri beautifully, so it's a great way to let your sauce be the showstopper. I prefer tuscan bread since it toasts well enough to provide just the right crunch, but is still holds its texture without getting soggy. You can choose another kind of bread to have it with such as sourdough or Ciabatta if your local market doesn't have Tuscan, but Tuscan is my go to for this.




Tips to Consider:


What is Chimichurri anyways and what can I use it for?


Chimichurri originated from South America and can be used for an array of things. It's a a very simple, yet elegant sauce and is completely fool proof to make. The key here is using the finest fresh ingredients possible. Do not substitute with jarred garlic or dried parsley, it's not meant to be had that way. However, I might use dried thyme if I don't have fresh on hand, but this is the only corner I'll cut if need be, but mark my words: fresh is always the way to go. The ingredients are simple and cheap (with the exception of a good bottle of olive oil), but what's created is the most robust, earthy flavor that can elevate just about any dish you pair it with.


Can I save any leftover chimichurri?


Yes, you can; just be sure to refrigerate it. Because of the olive oil, It will harden in the fridge to a somewhat butter-like consistency, so you can set it out an hour before you'd like to use it and give it a whisk with a fork until it reclaims its original consistency. I don't recommend keeping it more than two days though because the herbs will start to darken and lose their freshness, and that's just no fun and not so pretty to eat.




Prep Time: 10 minutes


Total Time: 10 minutes


Yield: About 4 servings (3 bread slices/person with a small spoonful of chimichurri spread on top of each)


What You'll Need:


  • 1 whole tuscan loaf, for serving, sliced and toasted 5-7 minutes at 375 degrees. You can lay the slices out onto a sheet pan and toast in the oven.


Chimichurri:


  • 1/4 cup high quality evoo (don't be cheap here, the high quality stuff makes all the difference, be sure to check your expiration date! Olive oil DOES expire!)

  • 1/2 bunch fresh flat leaf parsley, rinsed, dried and very finely chopped. Be sure to rip off any big stems too!

  • 2 tsp white wine vinegar

  • 1/4 tsp kosher salt

  • 1/8 tsp pepper

  • 1/2 tsp fresh thyme leaves or 1/4 tsp dried

  • 1/4 tsp red pepper flakes

  • 3 cloves fresh minced garlic (about 3 heaping teaspoons)

  • Softened warm butter, for serving


Directions:


*Preheat your oven to 375 degrees


1. Get your mis en place! Chop your parsley, mince your garlic and get your fresh thyme leaves off the stems (unless you're using dried, but fresh is always best).


2. Place your finely chopped parsley into a small mixing bowl. Add your minced garlic, pepper flakes, thyme, white wine vinegar, and olive oil. Give it a small whisk then sprinkle in your salt and pepper. Whisk a little more until ingredients are well combined and give a taste test for seasoning. Pour into a small serving bowl, using a spatula to smear making sure to not leave any bits of flavor behind!


3. Serve with toasty warm tuscan bread slices spread with warm butter. Spoon your Chimichurri on top. You're welcome!


Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen


And we know that in all things, God works for the good of those who love Him.

Romans 8:28

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