Chimichurri Hassleback Bread
![Chimichurri Hassleback Bread](http://checkout.havenskitchen.com/cdn/shop/articles/37FA1D73-2531-43CD-9FB2-D3EBCAC59E16_{width}x.jpg?v=1627917734)
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:
- Preheat oven to 375°F. (You could also use a large baking sheet.)
- 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.
- 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.
- Stuff the cheddar cheese, and parmesan cheese into the grooves of the bread.
- Loosely wrap aluminum foil around the bread, sealing the loaf inside. Place on a baking sheet. Bake for 20 minutes.
- 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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