Vodka Butter Crostini (Printable)

Crispy crostini topped with smooth vodka butter, lemon zest, and chives. Sophisticated and simple appetizer.

# What You'll Need:

→ Crostini

01 - 1 fresh baguette
02 - 2 tbsp olive oil

→ Vodka Butter

03 - 7 tbsp unsalted butter, softened
04 - 1 1/2 tbsp vodka
05 - 1/4 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 Make It:

01 - Preheat oven to 400°F (200°C).
02 - Slice the baguette into 12 even slices, about 1/2 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 Hints:

01 -
  • It looks impressive but takes less time than brewing coffee, perfect when guests arrive early.
  • The vodka butter can be made days ahead and lives happily in your fridge, ready to rescue any last minute hosting moment.
  • Every bite is crisp, creamy, and just unusual enough to start conversations without being intimidating.
02 -
  • If your butter is too cold, it will fight the vodka and look curdled, let it soften fully at room temperature first.
  • Don't skip flipping the bread halfway through baking, one side will burn while the other stays pale if you forget.
  • The vodka butter tastes better after sitting for thirty minutes, the flavors marry and mellow together beautifully.
03 -
  • Use a high quality vodka, cheap versions can taste harsh and throw off the delicate balance of flavors.
  • Zest the lemon directly over the butter so the fragrant oils fall right in, you'll get more aroma that way.
  • If you don't have chives, finely minced parsley or even a tiny bit of tarragon works beautifully in their place.
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