Crostini with Bergamot and Ricotta Cream
The Gold of Reggio Calabria in One Bite
Crostini with Bergamot and Ricotta Cream are a refined and surprising appetizer, combining the delicacy of fresh ricotta with the unique citrus fragrance of Bergamot from Reggio Calabria. An unusual pairing that wins you over at first taste.
Ingredients
- 250 g fresh ricotta
- 2 tbsp pure Bergamot juice
- Zest of 1 bergamot
- 2 tbsp Calabrian flower honey
- Salt and black pepper to taste
- 8 slices rustic bread or baguette
- Calabrian extra virgin olive oil to taste
- Fresh mint leaves to garnish
Method
- Toast the bread slices in the oven at 180°C for 5 minutes until golden.
- In a bowl, work the ricotta with a fork until creamy.
- Add the bergamot juice, zest, honey, salt and pepper. Mix well.
- Spread the bergamot ricotta cream generously on 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.
