All Posts Recipes

Crostini and Cocktail Hour

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:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crostini with Peas, Ricotta, and Mint served with White Negroni Cocktail

  • Author: Misfits Market



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
  • Ice


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. For the negroni, add gin, Lillet Blanc, and Suze to a glass filled with ice. Add lemon slice and gently stir, then serve.

Like this? Read more:

A Bobby Flay Aperitivo: Asparagus and Fontina Frittata

Ricotta and Tangled Asparagus Toast

Bobby Flay’s Oven-Roasted Seasonal Fruits Over Ricotta