Herb Butter Toast Delight (Print View)

Crusty artisan bread enhanced by aromatic herb butter and a sprinkle of flaky sea salt.

# Components:

→ Bread

01 - 4 slices crusty artisan bread (sourdough or baguette)

→ Compound Herb Butter

02 - 7 tbsp unsalted butter, softened
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh chives, finely chopped
05 - 1 tsp fresh thyme leaves, chopped
06 - 1 garlic clove, minced
07 - ½ tsp lemon zest
08 - ¼ tsp freshly ground black pepper
09 - ¼ tsp fine sea salt

→ Finishing

10 - Flaky sea salt, to taste

# Directions:

01 - Preheat the oven to 400°F (200°C) or set the broiler on high.
02 - Combine softened butter, parsley, chives, thyme, garlic, lemon zest, black pepper, and fine sea salt in a small bowl until evenly mixed.
03 - Place bread slices in the oven or under the broiler for 2 to 3 minutes until lightly golden and crisp.
04 - Evenly spread a generous layer of compound herb butter over each warm toast slice.
05 - Return the toasts to the oven or broiler for 1 to 2 minutes until the butter melts and edges of the bread turn golden.
06 - Remove from heat, sprinkle with flaky sea salt, and serve immediately.

# Expert Advice:

01 -
  • It takes ten minutes but tastes like you spent an hour fussing over appetizers.
  • The herb butter can be made ahead and kept in the fridge for whenever you need it.
  • It works as a snack, a side, or something to serve with wine when friends drop by.
  • You can swap in whatever herbs you have on hand and it still turns out beautifully.
02 -
  • Don't skip softening the butter or it won't mix smoothly and you'll end up with chunks of garlic and herbs instead of an even spread.
  • Watch the toasts closely under the broiler because they can go from golden to burnt in seconds.
  • If you make the butter ahead, let it sit at room temperature for a few minutes before spreading so it doesn't tear the bread.
03 -
  • Use day old bread if you have it because it toasts more evenly and doesn't get soggy under the butter.
  • If you don't have fresh herbs, you can use half the amount of dried herbs, but fresh really does make a difference here.
  • Make a double batch of the butter and keep it in the freezer so you always have it ready when you need something quick and delicious.
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