To make the chimichurri sauce: Combine 2 tablespoons vinegar, 8 grinds South African seasoning, 2 teaspoons oregano, 6 garlic cloves and 4 tablespoons of EVOO in a blender or food processor. Pulse until garlic minces to desired consistency. Add cilantro and parsley and pulse a few more times until desired consistency. Pour mixture into a bowl and stir in reserved 6 tablespoons of EVOO. Taste and adjust seasoning as desired. Makes about 1 cup of sauce. Set aside.
To prepare toasts: Brush olive oil on one side of each bread slice then grill face down until golden grill marks appear. Alternatively you can place them on a baking sheet and bake at 400 degrees for 15-20 minutes until they are crisp and browned. Place mozzarella slices on top each toast then spoon chimichurri sauce over the cheese. Serve. Makes about 20 toasts.