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Chimichurri Hassleback Bread

Chimichurri Hassleback Bread

 Cooking Time: 30 minutes

Serves 8

What you Need:

  • 1 loaf French or Sourdough bread
  • ½ cup (1 stick) butter, softened 
  • 2 cloves garlic, minced
  • Pinch of sea salt 
  • 1 pouch of Haven’s Kitchen Herby Chimichurri 
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup parmesan cheese, grated

How to Make It:

  1. Preheat oven to 375°F. (You could also use a large baking sheet.)
  1. Slice the top of the bread loaf into 1-inch (or ½-inch) sections, not slicing all the way through the loaf. The number of slices will depend on the length of your loaf.
  1. In a medium bowl, whisk together softened butter, minced garlic and ¼ pouch of Herby Chimichurri. Using a butterknife , spread the mixture into the grooves of the bread.
  1. Stuff the cheddar cheese, and parmesan cheese into the grooves of the bread.
  1. Loosely wrap aluminum foil around the bread, sealing the loaf inside. Place on a baking sheet. Bake for 20 minutes.
  1. After 20 minutes, carefully open up the foil and bake the bread for another 5-10 minutes, or until golden brown and the cheese is fully melted. Serve warm.
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