1) FOR THE HERB BUTTER: Mince all herbs in a food processor, put in softened butter, and blend.
2) Transfer into butter molds or crocks. The butter will be good for up to 2 days in the refrigerator, or it can be frozen for future use.
3) Next, Using a knife, slice the bread lengthwise into halves.
4) Apply on each half with herb butter.
5) Keep them on a baking sheet and toast in the oven until it turns golden and crispy