Herb Butter Toast (Print Version)

Crusty bread crowned with aromatic herb butter and a touch of flaky salt for a tasty snack.

# Components:

→ 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 - ½ teaspoon lemon zest
08 - ¼ teaspoon freshly ground black pepper
09 - ¼ teaspoon fine sea salt

→ Finishing

10 - Flaky sea salt, to taste

# Directions:

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

# Expert Advice:

01 -
  • It transforms four basic ingredients into something that tastes like you spent hours in the kitchen.
  • Ready in 15 minutes, which means you can actually make it on a weeknight without stress.
  • The herb butter keeps in the fridge for days, so you're always two minutes away from an impressive appetizer.
02 -
  • Cold butter will clump in the mix and won't spread evenly—soften it to room temperature first, or you'll end up with patches of bare bread.
  • The second toast is about watching, not timing; every oven is different, and that golden edge can turn to dark in seconds if you're not paying attention.
03 -
  • A pinch of chili flakes mixed into the butter adds unexpected heat and complexity—it's subtle but it changes everything.
  • If you find yourself with herb butter left over, it's miraculous on grilled vegetables, melted over roasted potatoes, or tucked under the skin of chicken before roasting.
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