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