Pin It My neighbor knocked on my door one Friday evening holding a bottle of vodka and a loaf of bread. She'd just returned from a culinary trip to Eastern Europe and wanted to recreate a butter she'd tasted at a tiny bistro in Krakow. We stood in my kitchen, experimenting with ratios, laughing every time we added a splash too much. By the third attempt, we had it: creamy, bright, with just enough vodka to make you pause and wonder what made it so good.
I made these for a book club meeting where I'd forgotten it was my turn to host until that morning. Everyone kept asking for the recipe, convinced I'd ordered them from a fancy caterer. One friend scraped her plate with her finger when she thought no one was looking. That's when I knew this simple combination was a keeper.
Ingredients
- Fresh baguette: Look for one with a crisp crust and airy crumb, day old works fine since youre toasting it anyway.
- Olive oil: Use a mild, fruity oil for brushing, it helps the bread crisp without overpowering the butter.
- Unsalted butter, softened: This is the base of everything, so grab the good European style butter if you can find it.
- Vodka: Any plain vodka works, the alcohol cooks off slightly but leaves behind a clean, bright edge.
- Fine sea salt: Balances the richness and brings out the lemon, don't skip it.
- Lemon zest: Freshly grated is key, it adds a pop of citrus that keeps the butter from feeling heavy.
- Chives: Optional but lovely, they add a mild onion note and a bit of color.
- Black pepper: Freshly ground right before serving makes all the difference.
Instructions
- Prep the oven:
- Set your oven to 400°F and let it come to full heat while you slice the bread. A hot oven is essential for getting that perfect golden crunch.
- Slice the baguette:
- Cut the loaf into twelve even pieces, about half an inch thick, using a serrated knife to avoid crushing the soft interior. Try to keep them uniform so they toast evenly.
- Oil and arrange:
- Lay the slices on a baking sheet in a single layer and brush both sides lightly with olive oil. Don't drench them, just a thin coat to help them crisp.
- Toast until golden:
- Bake for six to eight minutes, flipping halfway through, until both sides are golden and crunchy. Let them cool on the sheet for a minute or two.
- Whip the vodka butter:
- In a small bowl, combine the softened butter, vodka, salt, lemon zest, and chives if using, then whisk until smooth and creamy. The mixture should be spreadable and glossy.
- Spread and finish:
- Slather each crostini generously with the vodka butter while theyre still slightly warm. Grind fresh black pepper over the top and serve right away.
Pin It A few weeks after that first experiment, I brought a platter of these to a gallery opening. I watched a quiet stranger take one, pause mid conversation, and come back for three more. She told me later it reminded her of something her grandmother used to make, though she couldn't remember what. Sometimes food works like that, familiar and new at once.
How to Serve Them
These crostini are endlessly adaptable. I've piled them with smoked salmon and capers for brunch, topped them with paper thin radishes and flaky salt for a spring party, and served them plain alongside a bowl of soup. The vodka butter is rich enough to stand alone, but it also plays well with sharper, brighter toppings. If you're serving a crowd, set out a few topping options and let people build their own.
Storing and Making Ahead
The toasted bread keeps well in an airtight container for up to two days, just re crisp it in a low oven for a few minutes before serving. The vodka butter can be made up to three days in advance and stored in the fridge, bring it back to room temperature and give it a quick stir before spreading. I sometimes roll the butter into a log, wrap it in parchment, and slice off rounds as needed, which makes for a pretty presentation too.
Choosing Your Vodka
You don't need an expensive bottle, but avoid anything that smells harsh or chemical. I usually grab a mid range vodka that I'd be happy to sip, since the flavor does come through in a subtle way. If you have a flavored vodka you love, like lemon or pepper, you can experiment, though I'd start with just a teaspoon and taste as you go.
- Stick with plain vodka for your first batch so you can taste the base recipe.
- Try adding a pinch of smoked salt or a drop of hot sauce for a savory twist.
- If you want to make it alcohol free, substitute the vodka with a tablespoon of white wine vinegar and a teaspoon of water.
Pin It There's something quietly elegant about a crostini that tastes this good but asks so little of you. Keep the ingredients on hand and you'll never be caught off guard when someone drops by.
Recipe FAQs
- → Can I make the vodka butter ahead of time?
Yes, prepare the vodka butter mixture up to 2 days in advance and store it covered in the refrigerator. Bring it to room temperature before spreading on the crostini for easier application.
- → What type of vodka works best?
Use a neutral, high-quality vodka. Premium vodkas provide a cleaner flavor without harsh alcohol notes. The vodka amount can be adjusted to your taste preference—start with less and increase gradually.
- → How do I keep the crostini crispy?
Toast the baguette slices until golden and allow them to cool completely before topping. Serve immediately after spreading the butter to maintain maximum crispness. Store leftover crostini in an airtight container.
- → Can I use salted butter instead of unsalted?
Unsalted butter is recommended for better control over salt content. If using salted butter, reduce or omit the added sea salt to prevent over-seasoning.
- → What are good topping options?
Complement the vodka butter base with smoked salmon and capers, thinly sliced radishes, or fresh dill. These additions enhance the sophisticated flavor profile without overwhelming the delicate butter base.
- → Is this suitable for vegetarians?
Yes, this preparation is completely vegetarian as written. The butter and lemon components make it suitable for vegetarian diets. Add your preferred vegetarian toppings to customize further.