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Chimichurri Hasselback Bread

Two words that warm our hearts: bread. Oh wait, that's one word. Like our favorite talk show host, we just really LOVE bread. Especially when it's doused in chimi butter and sliced to tear & share.

Chef Tip: To give your loaf the hasselback treatment, slice the bread evenly, stopping about one inch before you get to the base, so the loaf stays together and holds its shape. Set a chopstick on each side of the bread loaf to use as a guide and ensure you don't cut through the base. This works as a technique to hasselback anything, including potatoes or butternut squash!


  • 1 loaf French or Sourdough bread

  • ½ cup (1 stick) butter, softened

  • 2 cloves garlic, minced

  • Pinch of sea salt

  • Haven’s Kitchen Herby Chimichurri

  • 1 cup sharp cheddar cheese, shredded

  • ¼ cup parmesan cheese, grated



Preheat oven to 375°F.


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 butter knife , 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.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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