The preparation

Put slices of homemade bread in the oven to toast it with extra virgin olive oil.

Transfer the ricotta into a bowl, grate the rind of a lemon and our whole mullet roe, parsley, salt, pepper and oil.

Mix everything together and put the mixture into a piping bag.

Take the toasted bread from the oven and with the piping bag make little tufts of our ricotta and bottarga mixture to fill the bread slice.

Generously grate the whole mullet roe on top and finish with a few sprigs of dill.

The Crostone is ready to serve.