Vodka Butter Crostini Appetizer

# What You'll Need:

01 - 1 fresh baguette

02 - 2 tablespoons olive oil

03 - 7 tablespoons unsalted butter, softened

04 - 1 ½ tablespoons vodka

05 - ¼ teaspoon fine sea salt

06 - 1 teaspoon lemon zest

07 - 1 tablespoon finely chopped chives

08 - Freshly ground black pepper, to taste

01 - Preheat oven to 400°F.

02 - Slice the baguette into 12 even slices, approximately 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 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.

01 -

It takes 20 minutes from start to finish but tastes like you spent an hour in the kitchen.
The vodka adds a clean, bright edge that cuts through the butter without shouting its presence.
You can top these with anything or serve them plain and they still disappear fast.
They're fancy enough for a dinner party but easy enough for a Tuesday.

02 -

Don't add the vodka to cold butter or it won't incorporate smoothly, it needs to be soft and spreadable.
Taste the butter before spreading, if you want more vodka punch, add another half tablespoon.
If your crostini cool completely before you butter them, pop them back in the oven for 30 seconds to warm through.

03 -

Use a serrated knife to slice the baguette so you don't crush the bread.
If your butter is too firm to whisk, microwave it for 5 seconds at a time until it's just soft.
Don't overdo the vodka, a tablespoon and a half is the sweet spot where it enhances without tasting alcoholic.
For a flavor twist, swap the chives for fresh dill or tarragon.