Crostini with bergamot cream and ricotta are a refined and surprising aperitif, which combines the delicacy of fresh ricotta with the unique citric aroma of bergamot from Reggio Calabria.
Ingredients
250 g of fresh ricotta
2 tablespoons of pure bergamot juice
Ralladura de 1 bergamota
2 tablespoons of Calabrian flower honey
Salt and pimienta negra to taste
8 rebanadas of rustic bread or baguette
Aceite de oliva virgen extra Calabrés al taste
Fresh mint leaves to decorate
Preparation
Toast the bread dough in the oven at 180°C for 5 minutes.
Treat the ricotta with a teaspoon until you get a cream.
Add the zest of bergamota, the ralladura, the honey, the salt and the pimiento. Mezclar bien.
Generously grease the cream over the croutons.
Finish with olive oil and mint leaves.
Serve immediately.
Advice
Bergamota is a rare citric fruit cultivated exclusively in the province of Reggio Calabria. It is intense when cooked: start with a little cantidad and adjust to the taste.
