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WHO: TasteFood lives in San Francisco and has studied at at Le Cordon Bleu.
WHAT: Springtime crostini with complex flavors that never let on how easy they are to make.
HOW: It's practically just assembly: aromatics -- ramp bulbs, lemon zest, and mint -- are stirred into ricotta that's spooned onto toasted baguette then topped with pea shoots.
WHY WE LOVE IT: You wouldn't think raw ramp bulbs would be appealing, but they are offset so well by the creamy ricotta that FOOD52er Rivka even ate them for breakfast.
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.