Vodka Butter Crostini (Printable)

Crisp toasts spread with vodka-infused butter, lemon zest, and chives for sophisticated appetizers.

# What You Need:

→ Crostini

01 - 1 fresh baguette
02 - 2 tbsp olive oil

→ Vodka Butter

03 - 100 g (7 tbsp) unsalted butter, softened
04 - 1 ½ tbsp vodka
05 - ¼ tsp fine sea salt
06 - 1 tsp lemon zest
07 - 1 tbsp finely chopped chives (optional)
08 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F (200°C).
02 - Slice the baguette into 12 even slices, about ½ inch thick.
03 - Arrange slices on a baking sheet and brush both sides lightly with olive oil.
04 - Bake for 6–8 minutes, turning once, until golden and crisp. Let cool slightly.
05 - In a small bowl, whisk the softened butter with vodka, salt, lemon zest, and chives (if using) until smooth and creamy.
06 - Spread a generous layer of vodka butter on each crostini.
07 - Finish with a sprinkle of black pepper and serve immediately.

# Expert Suggestions:

01 -
  • The vodka trick is something I learned from a chef friend who swore it made butter taste brighter and honestly she was right
  • These come together in under 20 minutes but look like something from a restaurant wine bar
  • One batch disappears suspiciously fast so consider doubling if your friends are anything like mine
02 -
  • The butter needs to be genuinely softened or you will get tiny vodka pockets that are not the sophisticated moment we are going for
  • Let the crostini cool for just a couple minutes before spreading or the butter melts right in which is actually not a terrible problem to have
  • These really are best within an hour of making them but I have eaten the leftovers cold standing in front of the fridge at midnight and no regrets
03 -
  • If making ahead keep the butter at room temperature and toast the bread the day of then assemble last minute
  • The vodka amount is conservative in this recipe I usually add another half tablespoon because I love how it brightens everything
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