Herb Butter Toast - Orchard Flint

# 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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F or set a broiler to high heat.

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 and uniform.

03 - Place bread slices on a baking sheet and lightly toast in the oven or under the broiler for 2–3 minutes until crisp and lightly golden.

04 - Spread a generous layer of compound herb butter onto each warm toast slice, ensuring even coverage.

05 - Return the toasts to the oven or broiler for 1–2 minutes until the butter melts completely and the edges of the bread are golden brown.

06 - Remove from the oven, sprinkle with flaky sea salt, and serve immediately while warm.

# Expert Tips:

01 -

The compound butter can be made ahead and stored in the fridge for up to a week, ready to elevate any meal in seconds.
It works just as beautifully for casual snacking as it does for entertaining guests who will think you spent hours in the kitchen.

02 -

The bread absolutely must still be hot when you sprinkle the flaky salt or you will lose that perfect adherence and subtle crunch.
Working with room temperature butter makes all the difference, as cold butter will tear the bread and not incorporate the herbs properly.

03 -