Herb Butter Toast (Printable)

Crusty bread generously topped with aromatic compound herb butter and finished with flaky salt.

# What You Need:

→ Bread

01 - 4 slices crusty artisan bread, such as sourdough or baguette

→ Compound Herb Butter

02 - 7 tablespoons unsalted butter, softened
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon fresh thyme leaves, chopped
06 - 1 garlic clove, minced
07 - 1/2 teaspoon lemon zest
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon fine sea salt

→ Finishing

10 - Flaky sea salt, to taste

# Step-by-Step:

01 - Preheat oven to 400°F or set broiler to high heat.
02 - In a small mixing bowl, combine softened butter with parsley, chives, thyme, minced garlic, lemon zest, black pepper, and fine sea salt. Mix thoroughly until fully incorporated.
03 - Lightly toast bread slices in the oven or under the broiler for 2 to 3 minutes until crisp and lightly golden.
04 - Generously spread compound herb butter onto each warm toasted slice.
05 - Return toasts to the oven or broiler for 1 to 2 minutes until butter melts and bread edges achieve golden color.
06 - Remove from heat, sprinkle with flaky sea salt, and serve immediately while warm.

# Expert Suggestions:

01 -
  • It tastes like something from a fancy restaurant but takes less effort than making a sandwich.
  • You can use any herbs you have on hand and it still turns out incredible every single time.
  • The contrast between crispy edges and soft buttery center is borderline addictive.
  • It works as a snack, a side, or an excuse to open a bottle of wine at 3 p.m.
02 -
  • Soften your butter at room temperature for at least 30 minutes or you'll end up with chunks of garlic and sad clumps of herbs.
  • Don't skip the first toasting step or the bread will get soggy under all that butter instead of staying crispy.
  • Flaky salt at the end is not optional, it's the difference between good and unforgettable.
03 -
  • Make a double batch of the herb butter and roll it into a log in parchment paper, then slice off rounds whenever you need them.
  • If you don't have a broiler, a hot oven and a few extra minutes will do the job just fine.
  • Add a tiny drizzle of honey on top before serving for a sweet-salty surprise that's dangerously good.
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