Vodka Butter Crostini (Printable)

Crisp crostini topped with smooth vodka butter, lemon zest, and chives. Ready in 20 minutes.

# Ingredient List:

→ Crostini

01 - 1 fresh baguette
02 - 2 tbsp olive oil

→ Vodka Butter

03 - 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

# Directions:

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 Tips:

01 -
  • The vodka cuts through the richness of butter with a mysterious brightness that people cant quite place.
  • These take less time than most appetizers but look and taste like you planned for hours.
  • You can make the butter ahead and keep it in the fridge, then toast bread right before guests arrive.
02 -
  • If your butter is too cold, the vodka will bead up and separate instead of mixing in smoothly.
  • Toasting the bread a little longer than you think is better than pulling it out too soon, it needs to be crisp enough to hold the butter without getting soggy.
  • The vodka flavor is very subtle when raw, but it sharpens the whole bite in a way that plain butter never does.
03 -
  • Use European-style butter with higher fat content if you can find it, the flavor is richer and the texture is silkier.
  • Add the vodka slowly and taste as you go, some vodkas are sharper than others and you can always add more but you cant take it back.
  • If you want a hint of garlic, rub a cut clove lightly over the warm crostini before spreading the butter.
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