Vodka Butter Crostini (Printable Version)

Crisp baguette with creamy vodka butter and fresh herbs

# Ingredient List:

→ Crostini Base

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 - Set oven to 400°F for crostini toasting.
02 - Cut baguette into 12 even slices, approximately ½ inch thick.
03 - Arrange slices on baking sheet and brush both sides lightly with olive oil.
04 - Bake for 6–8 minutes, turning once, until golden and crisp. Allow to cool slightly.
05 - Whisk 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 - Sprinkle with black pepper and serve immediately.

# Expert Advice:

01 -
  • The vodka cuts through rich butter creating this impossibly silky spread that feels fancy but takes ten minutes
  • These crostini transform basic ingredients into something that makes people pause and ask for the recipe
02 -
  • The vodka flavor is subtle not overpowering so do not expect an alcoholic kick just a brightness that enhances everything
  • Room temperature butter is nonnegotiable here cold butter will not blend properly and you will end up with chunky disappointing spread
03 -
  • Zest your lemon before juicing it and avoid the white pith which can make the butter bitter
  • Grind pepper fresh right before serving because preground loses its punch quickly
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