Vodka Butter Crostini (Printable)

Buttery, crisp crostini with a subtle vodka twist, perfect for elegant appetizers or cocktail parties.

# What You Need:

→ 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

# 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 -
  • They taste like you spent hours in the kitchen when honestly, you spent twenty minutes and mostly waited for the oven.
  • The vodka adds something intangible that makes people think you know secret cooking tricks.
02 -
  • Softened butter is non-negotiable here—cold butter won't mix smoothly with the vodka and you'll end up with a grainy mess.
  • The vodka flavor gets muted if your butter is even slightly warm when you start mixing, so have it at room temperature but not melting.
03 -
  • Toast your crostini the day before if you're stressed about timing—they actually taste better the next day because the crispness settles in.
  • If you're nervous about the vodka, start with less and taste a tiny bit of the butter on your finger before spreading it everywhere.
Go Back