Herb Butter Toast Delight (Printable Version)

Crusty bread with a rich herb butter spread, finished with flaky salt for a tasty and simple bite.

# What You'll Need:

→ Bread

01 - 4 slices crusty artisan bread (such as 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 - 1/2 tsp lemon zest
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp 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 - In a small bowl, thoroughly combine softened butter with parsley, chives, thyme, garlic, lemon zest, black pepper, and fine sea salt.
03 - Lightly toast the bread slices in the oven or under the broiler for 2 to 3 minutes until crisp and lightly golden.
04 - Generously spread the 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 the edges become golden.
06 - Remove from heat, sprinkle with flaky sea salt, and serve immediately.

# Additional Tips::

01 -
  • The compound butter transforms ordinary bread into something restaurant-worthy in barely any time.
  • Fresh herbs and garlic create depth without any fuss or complicated technique.
  • It works as a snack, appetizer, or side dish—whatever your moment calls for.
02 -
  • Don't skip the second toasting—it melts the butter evenly and creates those crispy, golden edges that make the whole thing worth eating.
  • Fresh herbs make an enormous difference here; dried herbs will taste dusty and one-dimensional by comparison.
03 -
  • Make the compound butter ahead and refrigerate it; slice it onto warm toast instead of spreading if you prefer.
  • Toast the bread first, add the cold butter, then finish with a quick final toasting—this prevents any burnt edges while ensuring the butter melts evenly.
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