Vodka Butter Crostini (Printable Version)

Buttery, crisp crostini with vodka-infused butter. An elegant appetizer perfect for cocktail parties and entertaining.

# What You Need:

→ Crostini Base

01 - 1 fresh baguette, sliced into 12 even pieces about ½ inch thick
02 - 2 tablespoons olive oil

→ Vodka Butter

03 - 7 tablespoons unsalted butter, softened (100 g)
04 - 1 ½ tablespoons vodka
05 - ¼ teaspoon fine sea salt
06 - 1 teaspoon fresh lemon zest
07 - 1 tablespoon finely chopped fresh chives (optional)
08 - Freshly ground black pepper to taste

# How to Make It:

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

# Expert Advice:

01 -
  • The vodka evaporates just enough during preparation to leave behind this mysterious depth that guests will try to identify but never quite pinpoint.
  • These crostini strike that perfect balance between everyday simple and dinner-party impressive, requiring minimal effort but delivering conversation-worthy results.
02 -
  • The first time I made these, I used cold butter and ended up with lumpy spread, so always ensure your butter sits at room temperature for at least 30 minutes before mixing.
  • Adding the vodka gradually while whisking prevents the mixture from separating, a mistake I made during an important dinner party that taught me patience pays off.
03 -
  • If your butter splits when adding the vodka, place the bowl over another bowl of warm water and whisk vigorously to bring it back together.
  • Always slice your baguette with a serrated knife using a gentle sawing motion rather than pressing down, which preserves the airy texture inside instead of compressing it.
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