|Mousse with Balsamic Vinegar of Modena PGI|
|2||Tablespoons of extra virgin olive oil|
|150 g||Fresh ricotta|
|1||Teaspoon of grated ginger|
|Balsamic Vinegar of Modena PGI|
Preparation time: 15 minutes
Cooking time: 10 minutes
Slice the bread and toast it in the oven for a few minutes. With a fork, work the ricotta in with the cream. Add the chopped chives and 1 teaspoon of grated ginger. Arrange the croutons, spreading them with the cream.
Garnish with the Mousse of “Balsamic Vinegar of Modena PGI” and decorate with a little bit of chives.