For the latest installment in his aperitivo series, chef-in-residence Bobby Flay matches minty, cheesy crostini with a lighter spin on the negroni. Serve ’em up as an afternoon snack, or the preamble to a larger meal. Whatever hour you choose to enjoy, we can pretty much guarantee it’ll be a happy one.
Watch Bobby make this dish in real time:
Then, get the full recipe:Print
For the crostini:
- 1 baguette or ciabatta, cut into ¼-inch slices
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups frozen peas, thawed
- 10 mint leaves, hand torn
- 1 tablespoon chives, thinly sliced
- 1 teaspoon lemon zest
- 2 cups ricotta cheese
For the white negroni cocktail:
- 1½ ounces gin
- 1 ounce Lillet Blanc
- ½ ounce Suze Aperitif
- Lemon slice
- Preheat the oven to 375 degrees.
- Lay slices of bread on a baking sheet. Using a pastry brush, lightly brush each slice with olive oil and season with salt and pepper. Bake in the oven until golden brown and toasty, then remove and let cool.
- In a bowl, add the peas, mint, chives, and lemon zest. Season with salt and pepper and stir to combine. Lightly drizzle olive oil and gently toss.
- Spoon some ricotta on each toasted slice of bread, swirling to create space in the center for the peas to sit. Spoon pea mixture onto each crostino and serve.
- For the negroni, add gin, Lillet Blanc, and Suze to a glass filled with ice. Add lemon slice and gently stir, then serve.
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