Grilled Bread with Chimichurri
This crusty side is a South-American twist on garlic bread.
- Servings: 6
Source: Martha Stewart Living, August 2004
- 1/2 cup plus 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 teaspoon coarse salt
- 2 tablespoons red-wine vinegar
- 2 tablespoons packed fresh cilantro leaves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, finely chopped
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 loaf ciabatta, halved horizontally
Heat 1 tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.
Make chimichurri: Process onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons oil in a food processor until ingredients are finely chopped and mixture comes together, about 15 seconds. Set aside.
Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Using remaining 1/4 cup oil, brush cut sides of bread. Grill, cut sides down, without turning, until undersides are lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.