Crostini with Bergamot Cream and Ricotta

The gold of Reggio Calabria in one bite

Crostini with Bergamot Cream and Ricotta are a refined and surprising appetizer, combining the delicacy of fresh ricotta with the unique citrus aroma of Reggio Calabria bergamot. An unusual combination that will win you over at first bite.

Ingredients

• 250 g fresh ricotta
• 2 tablespoons pure bergamot juice
• Grated zest of 1 bergamot
• 2 tablespoons Calabrian flower honey
• Salt and black pepper to taste
• 8 slices of homemade bread or baguette
• Calabrian extra virgin olive oil to taste
• Fresh mint leaves for garnish.

Preparation

1. Toast the bread slices in the oven at 180°C for 5 minutes until golden brown.
2. In a bowl, mash the ricotta with a fork until smooth. Creamy.
3. Add the bergamot juice, grated zest, honey, salt, and pepper. Mix well.
4. Gently spread the ricotta and bergamot cream over the crostini.
5. Finish with a drizzle of extra virgin olive oil and fresh mint leaves.
6. Serve immediately.

Tips

Bergamot is a precious and rare citrus fruit, grown almost exclusively in the province of Reggio Calabria. Its pure juice is intense: start with a small amount and adjust to your taste. Perfect as an aperitif with a glass of Prosecco or dry white wine.