Cold butter + warm toast

Okay weird rec so bear with me… I grew up in Wisconsin where butter is stored and served room temp, on the kitchen counter. Several years ago my brother in law, who is a fine cook, introduced me to the notion of cold butter.

It sounds simple but it’s magical: by applying cold butter to warm toast, you add a textural element, and it begins to slowly soften - as opposed to room temp butter which essentially becomes oil.

Add some flaky salt for crunch and honey drizzle for sweet, and you’re checking a lot of boxes with a very simple snack!