Bread & Butter Recipe

Preheat & slice

Preheat oven to 375°F (190°C). Using a serrated knife, slice the baguette or loaf into 1/2-inch (1.2 cm) slices on a slight diagonal for larger surface area.

Oil & toast

Arrange slices in a single layer on a baking sheet. Brush or lightly drizzle both sides with the 2 tbs extra-virgin olive oil. Sprinkle about 1/4 tsp of the sea salt across the slices. Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and the centers are just crisp. Remove and let cool slightly.

Soften & combine

Ensure the unsalted butter is at room temperature so it's soft and easily mixed. Place butter in a medium mixing bowl.

Add flavorings

Add the lemon zest, chopped parsley, chopped capers, honey, Dijon mustard, freshly ground black pepper, and 1/2 tsp sea salt to the bowl with butter.

Mix until smooth

Using a spatula or hand mixer on low, blend the mixture until fully combined, smooth, and uniformly colored. Taste and adjust seasoning—add up to another 1/4 tsp salt or a few drops of lemon juice if desired.

Shape & chill (optional)

For presentation, scrape the butter onto a sheet of plastic wrap, roll into a log about 1 1/2 inches in diameter, twist ends to seal, and chill at least 30 minutes until firm. Alternatively, transfer to a small serving bowl and refrigerate until needed. If refrigerated, let soften 10–15 minutes before serving so it spreads easily.

Arrange the toasted bread slices on a serving platter. Slice rounds of the compound butter (about 1/4-inch thick) and place one on each toast, or place the butter log or bowl in the center for guests to spread.

Scatter microgreens or extra parsley over the platter and place lemon wedges alongside. Optionally, finish with a light drizzle of olive oil over the prepared toasts and a final pinch of flaky sea salt to taste.

Serve immediately while toast is still slightly warm, or keep the butter at room temperature for ease of spreading. Leftover compound butter can be stored tightly wrapped in the refrigerator up to 2 weeks or frozen up to 3 months.