Chimichurri Bread #SundaySupper

I can't believe it's less than a week until Christmas day arrives! frankly, I'm happy for that fact, because like every year I am already 110% holiday-ed out and ready for a true vacation where I can chill out, tend to myself (read: Zumba time!), my blog, latent book reviews, languishing sourdough starter and ever-patient cat. Of course, until December 26, the kitchen is a flurry of activity - between me putting together the finishing touches on cookies and chocolates for gift baskets to preparing components of holiday meals, breads and endless batches of shortbread cookies. The oven is almost constantly on and occupied, but when guests come over it always seems to be a scramble to set out enough nibbles in time! 

This year,  I took a leaf out of my Home Ec syllabus and whipped up an Argentine-inspired appetizer to set out during one of the many gatherings taking place this month. Thanks to a demi-loaf of homemade baguette in the freezer, all I had to do was beat together some herbs, garlic, cheese and butter, smear it onto the halved loaves and slap it onto a panini press plugged in away from the main action of the stove and oven. By using the press (you could use an electric grill pan or George Foreman too), it keeps the large appliances free for the mains and sides while still allowing for a hot, crispy and gooey addition to the party platters. Pair it up with some sangria, a bowl of chilled, grilled shrimp, crudites and salsa and you've got a taste of the balmy southern hemisphere on your table - even when it's snowy out! 

Today, the Sunday Supper tastemakers are easing the holiday rush with recipes perfect for last-minute gatherings, cravings and "oh yeah, I should eat" moments!

Beverages
Gluten Free Holiday Mocha by Gluten Free Crumbley
The Frenchy by Books n’ Cooks

Breakfast
Chocolate Chip Banana Bread by Ruffles & Truffles
Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers
Cauliflower-Apple Melts by The Wimpy Vegetarian
Chimichurri Bread by What Smells So Good?
Everything Cream Cheese Balls by Magnolia Days
Mini Party Crab Cakes by Food Lust People Love
Holiday Bruschetta by Grumpy’s Honeybunch
Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
Potato Kimchi Bacon Bites by kimchi MOM
Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
Scallops with Cranberry Bacon Jam by Caroline’s Cooking
Shrimp and Artichoke Crostini by Monica’s Table
Spanakopita Bites by Casa de Crews
Tortellini Caprese Bites by The Freshman Cook
Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes
Bean, Escarole, & Sausage Soup by Get the Good Stuff
Chicken Cacciatore Pronto by Crazy Foodie Stunts
Easy Chicken Fried Rice by Feeding Big
Swedish Meatballs by Palatable Pastime

Side Dishes
Apple Pecan Salad by Wholistic Woman
Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
Healthier Hoppin’ John by Cooking Chat
Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts
4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
Bananas Foster Bread Pudding by Wallflour Girl
Dark Chocolate Coconut Pecan Cups by PancakeWarriors
Frangelico French Silk Pie by That Skinny Chick Can Bake
Holiday Pie Crust Cookies by Rhubarb and Honey
Peppermint Bark Pretzels by Pies and Plots
Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
Santa Cookies by NinjaBaker.com
Skillet Cookies by Lifestyle Food Artistry
Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement

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Chimichurri Bread
Serves 12
3 tbsp unsalted butter, softened
½ tsp dried oregano leaves
2 garlic cloves, minced or pressed
2 tbsp minced chives
1 cup chopped fresh parsley
2 tbsp fresh-grated Parmesan cheese
1 tsp fresh thyme leaves
salt to taste
pinch red pepper flakes (optional)
one (6-oz / 16") demi-baguette (I used Simple High(er)-Fibre Baguettes), halved crosswise, then sliced lengthwise

1. Preheat a ridged grill pan, panini press, barbecue or broiler to medium-high heat.
2. In a small dish, mash together the butter, oregano, garlic, chives, parsley, Parmesan, thyme and salt (and pepper flakes, if using).
3. Spread the baguette evenly with the butter mixture and place on the grill, buttered side down.
4. Toast 3-5 minutes on each side (if you are using a panini press you do not need to flip the bread over).
5. Slice and enjoy!

Amount Per Serving
Calories: 70.4
Total Fat: 3.6 g
Cholesterol: 8.8 mg
Sodium: 40.9 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.0 g
Protein: 2.2 g