The Classic Recipe

Prepare raspberries

If using frozen raspberries, thaw and drain excess liquid. Place fresh or thawed raspberries in a small saucepan over medium-low heat. Cook, stirring gently, for 3–5 minutes until they break down and release juices.

Use a fine-mesh sieve or food mill to press the cooked raspberries, separating seeds from the purée. You should end up with about 2–3 tablespoons of seedless raspberry purée. Discard seeds or save for another use.

Whip butter

Place the softened unsalted butter in a medium bowl. Using a hand mixer or sturdy whisk, beat the butter for 1–2 minutes until smooth and slightly airy.

Add the raspberry purée, confectioners' sugar, lemon juice, vanilla (if using), and salt to the whipped butter. Continue beating until fully combined and uniformly colored, about 1–2 minutes. Taste and adjust salt or sugar to preference.

Transfer the raspberry butter to a small container, smooth the top, cover, and chill in the refrigerator for at least 15 minutes to firm slightly. Bring to room temperature for 10 minutes before serving if it becomes too hard.

Preheat a heavy skillet, griddle, or grill pan over medium heat. Alternatively, preheat the oven broiler or toaster oven if preferred.

Lightly butter one side of each bread slice with the 2 tablespoons of unsalted butter reserved for toasting.

Place bread slices buttered-side down on the hot skillet. Cook 2–3 minutes until golden brown and crisp, then flip and toast the other side 1–2 minutes until warmed through and lightly browned. If using a broiler, place bread on a sheet pan buttered-side up and broil 1–2 minutes until golden (watch carefully).

Remove toasted bread to a cutting board. While still warm, spread about 1–2 tablespoons of raspberry butter on each slice so it melts slightly into the bread.

Arrange the slices on a serving plate and garnish with fresh raspberries and mint leaves if desired. Serve immediately.