For The Love Of Bread Recipe

Preheat and slice

Preheat your oven to 400°F (200°C). Using a serrated knife, slice the baguette on a slight diagonal into 1/2-inch (about 1.2 cm) thick slices to maximize surface area for toasting.

Oil and season

Arrange slices in a single layer on a baking sheet. Brush or lightly drizzle both sides of each slice with the extra-virgin olive oil. Sprinkle the top side lightly with the 1 tsp sea salt.

Toast

Toast in the preheated oven for 6–9 minutes, flipping once halfway, until the slices are golden and crisp at the edges. For extra color and crunch, use the oven broiler for 30–60 seconds while watching closely.

Remove toasted slices to a wire rack to cool slightly so they remain crisp while you prepare the butters.

Prepare base butter

Place the 2 cups softened unsalted butter in a medium bowl. Beat with a fork or handheld mixer until smooth and spreadable, about 1–2 minutes.

Garlic-herb butter

Take about 1/2 cup of the softened butter into a small bowl. Add the minced garlic (2 tsp), chopped parsley (2 tbs), lemon zest (1 tsp), and 1/4 tsp of the black pepper (from the 1 tsp). Mix thoroughly until even. Taste and add a small pinch of salt if desired. Transfer to plastic wrap or a small ramekin and shape into a log or smooth surface. Chill if you want firm slices.

Honey butter

In another small bowl combine 1/2 cup softened butter with the honey (2 tbs) and 1 tsp sea salt (from honey butter line). Mix until fully incorporated and smooth. Adjust honey or salt to taste. Place in a ramekin or roll in plastic wrap.

Lemony dill-caper butter

Combine 1/2 cup softened butter with the finely minced shallot (1 tbs), chopped capers (1 tbs), chopped dill (1 tbs), lemon juice (1 tsp), and the remaining black pepper (about 3/4 tsp if not fully used). Mix gently but thoroughly. Taste and adjust acid or salt—capers add brininess so additional salt likely not needed. Place in a serving dish.

Smoked paprika butter

Mix 1/2 cup softened butter with the smoked paprika (1 tsp) and a pinch of flaky sea salt. Stir until evenly colored and fragrant. Transfer to a small bowl or form into a log.

Chill all formed butters in the refrigerator for at least 15 minutes if you want firmer slices; otherwise keep at room temperature for easier spreading when serving. Label each butter if desired.

Arrange

On a large board or platter, fan the toasted baguette slices. Place each compound butter in small bowls, ramekins, or as sliced rounds of butter. Add small spoons or knives to each butter for guests to spread.

Finish

Scatter microgreens or small herb sprigs around the platter and lightly sprinkle flaky sea salt over the toasted bread or butters just before serving. Offer toothpicks or small butter knives so guests can sample multiple butters without cross-contaminating flavors.

Serve immediately while toasts are still slightly warm for best flavor and texture. Leftover compound butters can be wrapped tightly and refrigerated for up to 7 days or frozen for up to 3 months.