Herb Butter Toast with Flaky Salt (Printable)

Crusty artisan bread generously topped with aromatic compound herb butter, perfect as an elegant appetizer or side.

# What You 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 a broiler to high.
02 - In a small bowl, mix the softened butter with parsley, chives, thyme, garlic, lemon zest, black pepper, and fine sea salt until fully combined.
03 - Lightly toast the bread slices in the oven or under the broiler for 2–3 minutes, just until crisp and lightly golden.
04 - Spread a generous layer of compound herb butter onto each warm toast.
05 - Return the toasts to the oven or broiler for 1–2 minutes, just until the butter melts and the edges of the bread are golden.
06 - Remove from the oven, sprinkle with flaky sea salt, and serve immediately.

# Expert Suggestions:

01 -
  • It transforms leftover bread and pantry herbs into something that feels indulgent and restaurant worthy.
  • The compound butter can be made ahead and kept in the fridge, ready whenever you need it.
  • It takes less than fifteen minutes but tastes like you put real thought into it.
  • Every bite is crispy, buttery, and fragrant with just enough salt to make you reach for another slice.
02 -
  • Softened butter is essential, if it's too cold it won't blend smoothly with the herbs and you'll end up with clumps.
  • Don't skip the first toast, spreading butter on raw bread and then heating it makes the texture soggy instead of crisp.
  • Watch the broiler carefully in the final step, the line between golden and burnt is about thirty seconds.
03 -
  • Make the compound butter ahead and store it in the fridge for up to a week, or freeze it for up to three months.
  • Use the freshest herbs you can find, wilted or dried herbs won't give you the same bright flavor.
  • If you don't have a broiler, a hot skillet works too, toast the bread in butter directly on the stovetop for a golden, crispy result.
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