Food & Cooking Recipes Appetizers Grilled Bread with Chimichurri Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This crusty side is a South-American twist on garlic bread. Ingredients ½ cup plus 2 tablespoons olive oil 1 medium onion, thinly sliced ½ cup packed fresh flat-leaf parsley leaves ½ 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 ¼ teaspoon freshly ground pepper ½ teaspoon ground cumin ⅛ teaspoon cayenne pepper 1 loaf ciabatta, halved horizontally Directions 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. Cook's Notes Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut six one-and-aquarter-inch-thick slices. You can refrigerate any leftover chimichurri in an airtight container for up to two days. Rate it Print