Crostini with Crema de Bergamota and Ricotta
The gold of Reggio Calabria in a mouth
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.
