Place the sourdough loaf on a cutting board. Using a serrated bread knife, hold the loaf steady and slice across the loaf into even slices about 3/4 inch (2 cm) thick. Aim for 10–12 slices depending on loaf size. Keep the heel (end) if desired.

Soften butter and mix with oil

In a small bowl, combine the unsalted butter (room temperature) and olive oil. Stir until smooth and spreadable. Add the kosher salt and mix. This creates a lightly flavored spread that helps crisp and brown the bread when toasting.

Toast or grill slices

Choose one of the following methods: - Oven broiler/toaster oven: Arrange sliced sourdough on a baking sheet. Lightly brush or spread both sides of each slice with the butter-oil mixture. Broil on high for 1.5–2 minutes per side, watching carefully, until golden brown and crisp at the edges. - Stovetop skillet/grill pan: Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or melt a little of the butter mixture in the pan. Place slices in a single layer and cook 2–3 minutes per side until crisp and browned. - Toaster: Spread butter mixture on one side of each slice and toast in a wide-slot toaster or toaster oven until golden (toast once per side if needed). Remove toasted slices to a wire rack to avoid sogginess.

Rub with garlic (optional)

If using garlic, while the slices are hot, rub the cut side of the garlic clove lightly across the top of each slice. The heat will release a subtle garlic aroma without overpowering the bread.

Optional serving toppings

Assemble variations on the sliced sourdough: - Simple buttered: Serve the toasted slices warm with additional butter on the side. - Cheese and tomato: Spoon crumbled goat cheese or ricotta onto each slice, top with halved cherry tomatoes, a few basil leaves, a drizzle of olive oil (or honey for sweet-savory), and finish with cracked black pepper. - Bruschetta-style: Combine halved cherry tomatoes with a pinch of salt, a drizzle of olive oil and torn basil. Pile on each slice. - Plain for sandwiches: Use the slices as-is for sandwiches, or cool completely and store in a breadbox or an airtight container for up to 24 hours. Serve immediately while the slices are warm and crisp.

Storage and reheating: If you have leftover sliced sourdough that’s been toasted, store in an airtight container at room temperature for up to 2 days. Recrisp in a 350°F (175°C) oven for 5–7 minutes or in a toaster/toaster oven until warmed and crisp.