Save to Pinterest The first time I served these at a dinner party, my friend Sarah actually stopped mid conversation, took a bite, and went completely quiet. That butter just hits you differently something about the vodka cutting through the richness while making everything taste somehow more buttery than butter has any right to be.
I started making these for my annual holiday cocktail hour after getting tired of the same old cheese plate routine. Now people actually ask weeks in advance if the vodka crostini are making an appearance. Last year my brother hovered by the platter the entire evening pretending not to eat them one by one.
Ingredients
- Fresh baguette: Day old bread actually crisps up beautifully but fresh gives you that tender inside I grab whatever looks best at the bakery
- Olive oil: A decent extra virgin makes a difference here since you taste it directly on the bread
- Unsalted butter: Going unsalted lets you control the seasoning and really good European style butter is worth the splurge
- Vodka: You do not need anything fancy the alcohol flavor bakes off leaving just this bright mysterious something
- Lemon zest: This little bit of citrus is what makes people ask whats in that butter
- Fresh chives: Totally optional but that subtle onion note ties everything together beautifully
Instructions
- Get your oven ready:
- Preheat to 400°F and grab your baking sheet no need to grease it the olive oil handles everything
- Prep the bread:
- Slice your baguette into 12 even pieces about half an inch thick is the sweet spot for crisp without being jaw breaking
- Oil and toast:
- Brush both sides lightly with olive oil and bake for 6 to 8 minutes flipping halfway until golden and absolutely crisp
- Make the magic butter:
- Whisk softened butter with vodka salt lemon zest and chives until smooth and creamy taste and adjust the vodka if you want more of that bright note
- Assemble and serve:
- Spread a generous layer on each crostini finish with black pepper and get these to people while the bread is still warm
Save to Pinterest My neighbor texted me the morning after I brought her a plate demanding the recipe because her husband kept talking about them at breakfast. Thats when I knew this wasnt just another appetizer recipe.
Make It Your Own
Sometimes I skip the chives and add a tiny pinch of smoked paprika to the butter for this gorgeous color and subtle warmth. Once I topped them with thinly sliced radishes and sea salt and that combination is now my go to for spring brunch.
Timing Is Everything
I have learned through slightly sad experience that you want to time it so the crostini come out about 15 minutes before people arrive. The bread should still be warm but not hot giving the butter just enough time to firm up slightly and cling to every nook and cranny.
Worth The Splurge
After testing countless butters over the years I have accepted that the really good cultured butter makes these absurdly better. It is one of those ingredients that people can taste without knowing why it feels special. The extra few dollars are worth it for something this simple.
- Room temperature ingredients are non negotiable here
- A microplane makes all the difference for getting that fine lemon zest without any bitter pith
- These reheat surprisingly well at 350°F for 3 minutes if you somehow have leftovers
Save to Pinterest Every time I set down this platter I watch the same thing happen someone takes one bite eyes widen and suddenly everyone is gravitating toward the kitchen. Simple elegant and absolutely worth making.
Recipe Questions & Answers
- → What does vodka add to the butter?
Vodka contributes a subtle, sophisticated note that enhances the butter's natural richness without overpowering the palate. The alcohol mellows during blending, leaving behind a refined depth that pairs beautifully with the citrus zest.
- → Can I make these ahead of time?
The vodka butter can be prepared up to three days in advance and stored refrigerated. Bring to room temperature before spreading. Bake the crostini fresh for optimal texture, or prepare them a few hours ahead and store in an airtight container.
- → What toppings work well with vodka butter crostini?
Smoked salmon, capers, thinly sliced radishes, or fresh dill complement the vodka butter beautifully. You can also add a dollop of caviar for extra elegance or fresh herbs like parsley or tarragon.
- → How should I store leftovers?
Store leftover crostini in an airtight container at room temperature for up to two days. The vodka butter should be kept refrigerated in a sealed container and used within a week.
- → Can I substitute the vodka?
While vodka provides the intended subtle flavor, you can substitute with gin for a more botanical note or omit it entirely for a classic lemon-chive butter. Adjust other seasonings to taste.