Prep 10 mins
Cook 1 hr
This toast is great to serve with soup or salad. You can use up your older loaves of bread with this recipe, as long as they're not completely dried up. Prep time does not include the 'butter softening time'.
- 1⁄4 lb butter, softened
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon dried thyme
- 2 tablespoons finely minced fresh parsley
- 1 loaf white bread, sliced and crusts removed
- parsley or watercress leaf
- Cream the butter and mix in the herbs and parsley.
- Spread butter on individual slices of bread.
- Bread can also be cut into triangles, thin strips or different shapes with a cookie cutter.
- Place the bread slices on an ungreased cookie sheet and bake in a preheated 250° oven for 1 hour.
- The toast should be nicely browned before removing from the oven.
- Serve on a platter garnished with water cress or parsley sprigs.
- Serve with soup and/or salad.
This was very good! It came out crispier than I expected, and never really got brown, even after an hour and a quarter. That didn't seem to affect the outcome, though, because my entire family enjoyed it. It was almost more like eating a big crouton than normal toast! The only problem was, I couldn't get the song "Scarborough Fair" out of my head for over an hour afterwards! :)