A delightful twist on traditional garlic bread, this recipe combines the vibrant flavors of chimichurri with a crispy baguette.
Preheat your grill to medium-high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
In a small bowl, combine the butter, Parmesan, oregano, thyme, red pepper flakes, garlic, and salt. Mix until well blended.
Let the butter soften at room temperature for easier mixing.
Stir in the parsley into the butter mixture.
Chop the parsley finely for even distribution.
Slice the baguette in half horizontally and spread the chimichurri butter generously over the cut sides.
Use a serrated knife for a clean cut.
Place the baguette halves on the grill, buttered side down, and toast for 1 to 2 minutes until golden and crispy.
Keep an eye on the bread to avoid burning.
Serve the toasted bread warm and enjoy.
Garnish with additional parsley for a fresh touch.
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