Ingredients
Scale
- 2 thick slices of sourdough bread
- 2 tablespoons salted butter, softened at room temperature
- 1 large clove of garlic, finely minced
- 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon fresh chives, finely chopped
- A pinch of flaky sea salt
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Instructions
- In a small bowl, combine the softened salted butter, minced garlic, chopped parsley, and chopped chives. Use a fork to mash the ingredients together until the garlic and herbs are evenly distributed throughout the butter. If you like a little kick, mix in the red pepper flakes at this stage.
- Place your sourdough slices in a toaster or under a broiler. Toast the bread until it reaches your desired level of crispness. A medium-dark toast works best here as it provides a sturdy, crunchy base that won’t get soggy once the butter is applied.
- While the bread is still hot and fresh from the toaster, spread a generous layer of the garlic herb butter over each slice. The heat from the bread will width the butter slightly, allowing the garlic and herb flavors to seep into the pores of the sourdough.
- Sprinkle a small pinch of flaky sea salt over the top of the toast. This enhances the savory notes of the garlic and brings out the tanginess of the sourdough. Serve immediately while warm.
- Cook Time: 10 minutes
- Diet: Vegetarian