Save My tiny apartment kitchen smelled like a French bistro when I first whipped up herb butter on a whim. I had leftover herbs from a dinner party and couldn't bear to toss them, so they got mashed into butter with way too much garlic. That accidental experiment changed my toast game forever, and now I keep a log of this magic in my fridge at all times.
Last summer, I made these toasts for a last minute gathering of friends who were passing through town. They devoured the entire batch standing around my kitchen island, and someone actually asked for the recipe before they even finished chewing. Now its my go to whenever I need to feed people without actually cooking a real meal.
Ingredients
- Crusty artisan bread: Sourdough or baguette works best here because the sturdy structure holds up under the butter and toasting process
- Unsalted butter: Starting with unsalted lets you control exactly how much salt goes into the final product
- Fresh parsley: This brings a bright, grassy freshness that cuts through the richness of the butter
- Fresh chives: Their mild onion flavor adds depth without overpowering the delicate herbs
- Fresh thyme leaves: Earthy and aromatic, thyme grounds the brighter herbs with its subtle pine notes
- Garlic clove: One clove gives just enough punch without being overwhelming on the breath
- Lemon zest: This secret ingredient brightens everything and makes the flavors pop
- Freshly ground black pepper: Adds a gentle warmth that lingers nicely after each bite
- Fine sea salt: Helps season the butter from within so every taste is balanced
- Flaky sea salt: The finishing sprinkle creates these incredible crunchy bursts of saltiness
Instructions
- Preheat your oven:
- Get your oven to 200°C or fire up the broiler while you prep everything
- Make the compound butter:
- Mash the softened butter with all those gorgeous herbs, garlic, lemon zest, pepper, and fine salt until completely combined and fragrant
- First toast:
- Slide your bread slices onto a baking sheet and let them get crisp and lightly golden for 2 to 3 minutes
- Butter generously:
- Slather each warm toast with a thick, even layer of that herb butter you just made
- Melt and golden:
- Return them to the heat for another 1 to 2 minutes until the butter melts into the bread and edges turn golden brown
- Finish with flair:
- Sprinkle with flaky sea salt the moment they come out and serve while still warm
Save These toasts have saved me countless times when unexpected guests arrive or I just need something comforting after a long day. Theres something deeply satisfying about turning humble ingredients into something that feels indulgent and special.
Making It Your Own
I sometimes add a pinch of red pepper flakes to the butter when I want a little heat. The gentle kick plays so nicely with the herbs and feels surprising without being aggressive.
What To Serve With
A crisp white wine cuts through the richness beautifully. I also love pairing these with a light soup when I want to turn them from snack into a proper meal.
Storage And Make Ahead Tips
The compound butter keeps for weeks in the fridge and even longer in the freezer. I roll it into a log in plastic wrap so I can just slice off what I need.
- Make double the butter and keep some frozen for emergencies
- Herb variations like dill or basil keep things interesting
- Let the butter soften at room temperature for 10 minutes before using
Save Hope these toasts find their way into your kitchen soon. Sometimes the simplest things bring the most joy.
Recipe Questions & Answers
- → What type of bread works best?
Artisan sourdough or baguette slices work beautifully due to their sturdy texture and ability to hold the generous butter topping without becoming soggy.
- → Can I make the herb butter ahead?
Yes, prepare the compound butter up to a week in advance and store it refrigerated. Bring to room temperature before spreading for smooth application.
- → What herbs can I substitute?
Fresh dill, tarragon, basil, or rosemary work well. Use what you have available, keeping the total herb quantity approximately the same.
- → How do I prevent burning?
Watch closely during the final broil step since the high butter content can brown quickly. One to two minutes is usually sufficient.
- → Can I use salted butter?
Unsalted butter is preferred to control sodium levels, but salted butter works if you reduce or omit the fine sea salt in the compound mixture.