Vodka Butter Crostini (Print)

Buttery crostini with a delicate vodka touch, perfect for refined starters and cocktail occasions.

# Components:

→ Crostini

01 - 1 fresh baguette
02 - 2 tablespoons olive oil

→ Vodka Butter

03 - 7 tablespoons unsalted butter, softened
04 - 1 1/2 tablespoons vodka
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon lemon zest
07 - 1 tablespoon finely chopped chives (optional)
08 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Cut the baguette into 12 slices, each approximately 1/2 inch thick.
03 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
04 - Bake for 6 to 8 minutes, turning once, until golden and crisp. Remove and allow to cool slightly.
05 - In a small bowl, whisk the softened butter with vodka, sea salt, lemon zest, and chives until smooth and creamy.
06 - Spread a generous layer of vodka butter onto each crostini slice.
07 - Finish with a sprinkle of freshly ground black pepper and serve immediately.

# Expert Advice:

01 -
  • They look restaurant-quality but take barely twenty minutes from start to finish.
  • The vodka adds a whisper of sophistication without tasting boozy or overwhelming.
  • You can make the vodka butter ahead and just assemble moments before serving.
02 -
  • Don't rush the cooling step on the crostini or the hot bread will melt the butter unevenly and it'll separate rather than coat beautifully.
  • Make the vodka butter up to two hours ahead and leave it at room temperature so it spreads like silk instead of tearing the bread.
03 -
  • Use a serrated knife and a gentle sawing motion when slicing the baguette—a dull knife or a downward press will squish the bread instead of cutting it clean.
  • The vodka flavor is subtle by design, but if you love it bold, add up to two tablespoons per hundred grams of butter and taste as you go.
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