Grilled Bread Service Recipe

Prepare and grill levain slices

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Lightly brush both sides of each thick-cut levain slice with the extra-virgin olive oil to prevent sticking and promote even browning. Place slices on the hot grill and cook 2–3 minutes per side, pressing gently with a spatula or grill press to ensure full contact with the grates. Grill until deep golden-brown with clear char marks and the interior is warmed through but not dried out. Transfer the grilled slices to a wire rack or plate.

Make cultured chive butter

While the grill heats (or up to 1 hour ahead), combine the softened cultured butter, snipped chives, lemon zest (if using), and freshly ground black pepper in a small bowl. Use a fork or small spatula to mash and blend until evenly combined and smooth. Taste and adjust seasoning — add a tiny pinch of flaky sea salt if the butter needs it (remember there is separate finishing salt). Chill for 10–15 minutes if it softened too much, or keep at room temperature briefly so it is spreadable when the bread is warm.

Assemble

As soon as the levain slices are grilled, spread about 1 to 1 1/2 tablespoons of the cultured chive butter on each warm slice so it melts into the bread. Arrange the slices on a platter or board.

Sprinkle each buttered slice lightly with flaky sea salt (use about a scant 1/4 tsp per slice, totaling approximately 1 tsp). Optionally garnish with a few extra snipped chives for color. Serve immediately while the bread is warm and the butter is melty.