Vodka Butter Crostini Appetizer (Printable Version)

Crisp baguette with vodka-infused butter, lemon zest, and chives. Ready in 20 minutes for elegant entertaining.

# What You Need:

→ 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
08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - Cut the baguette into 12 even slices, approximately ½ inch thick using a serrated knife.
03 - Arrange slices on a baking sheet and brush both sides lightly with olive oil using a pastry brush.
04 - Bake for 6–8 minutes, turning once, until golden and crisp. Allow to cool slightly.
05 - In a small mixing bowl, whisk the softened butter with vodka, salt, lemon zest, and chives until smooth and creamy.
06 - Spread a generous layer of vodka butter on each cooled crostini slice.
07 - Sprinkle with freshly ground black pepper and serve immediately.

# Expert Advice:

01 -
  • The vodka evaporates during preparation but leaves behind this incredible complexity that makes guests think you spent hours in the kitchen instead of minutes.
  • These crostini strike that perfect balance between rustic comfort and elegant presentation, making them my go-to when I need to impress without stress.
02 -
  • The vodka butter can be made up to three days ahead and kept refrigerated, just bring it back to room temperature before using or it will tear your crostini.
  • If your kitchen is warm, chill the prepared crostini for just 5 minutes before serving to prevent the butter from melting too quickly.
03 -
  • The temperature contrast between warm crostini and cool butter creates that perfect textural experience, so time your toasting to finish about 10 minutes before serving.
  • Reserve the end pieces of the baguette for testing your butter spread, as their irregular shape makes them perfect kitchen snacks but less ideal for presenting to guests.
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