Batard Toast Recipe

Preheat and slice

Preheat oven to 375°F (190°C). Using a serrated knife, trim the batard ends if desired and slice the loaf diagonally into 12 slices about 1/2-inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Make butter mixture

In a small bowl, combine the unsalted butter (softened), olive oil, and sea salt. Stir until smooth and homogenous.

Spread about 1/2 teaspoon to 1 teaspoon of the butter mixture on each bread slice, ensuring even coverage to the edges. Reserve remaining butter mixture for a second pass after toasting if you want deeper flavor.

Place the baking sheet in the oven and toast for 8–10 minutes, flipping once halfway through, until the slices are golden and crisp at the edges. For extra color, broil for the final 1–2 minutes while watching carefully.

Garlic-rosemary topping

If using garlic and rosemary: finely grate or mince the garlic and mix with the chopped rosemary and grated Parmesan. As soon as the toast comes out of the oven, while hot, rub each slice lightly with a halved garlic clove (if you prefer a milder garlic note you can skip rubbing and instead sprinkle the minced garlic mixture). Immediately sprinkle the garlic-rosemary-Parmesan mixture over the hot slices so it warms and adheres. Finish with a pinch of crushed red pepper flakes and a light grind of black pepper. Garnish with microgreens or chopped parsley.

Serve warm as a side to soups, salads, or as part of a charcuterie board.

Ricotta & berries

If making the sweet version: after toasting, spread about 1 generous tablespoon (≈ 1 tbs) of ricotta or mascarpone on each slice. Drizzle 1/2 teaspoon of honey over each, top with berries, and lightly dust with ground cinnamon and lemon zest. Finish with a small pinch of sea salt and a few turns of black pepper to balance sweetness if desired.

Alternatively, for a simpler preparation, brush toast with remaining butter mixture, drizzle honey, and serve with berries on the side.

Arrange the prepared toasts on a platter. Offer both savory and sweet toppings separately so guests can choose. Provide extra lemon zest, honey, grated Parmesan and crushed red pepper for finishing at the table.

Leftover toasted batard keeps in an airtight container at room temperature for up to 24 hours or refrigerated for up to 2 days. Re-crisp in a 350°F (175°C) oven for 5–6 minutes before serving.