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Ramped Up Crostini with Ricotta and Pea Shoots

By • May 3, 2012 • 0 Comments

Ramped Up Crostini with Ricotta and Pea Shoots by TasteFood

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.

Ramped Up Crostini with Ricotta and Pea Shoots

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The ingredients are simple enough: crusty baguette, mint, pea shoots, ricotta, lemon, and ramps.

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Start off by slicing the baguette -- cutting diagonally ensures a larger surface to spread with ricotta!

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Like a carbo-loaded jigsaw puzzle.

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Line up the slices on a baking sheet in preparation for toasting.

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Each baguette raft gets brushed with olive oil -- toast gone luxe.

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Merrill takes only a moment to julienne mint into shreds. Looks like plastic Easter grass!

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You'll want a good kick of lemon zest for the ricotta spread.

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Mincing those ramps -- this recipe uses only the bulbs. Remember to save the leaves for another use!

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We pulled the bread out of the oven JUST in the nick of time -- these were almost ready to burn.

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It all starts with some good ricotta. You can make your own, if you like.

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With the addition of olive oil and black pepper, it's already looking good.

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A&M briefly discussed how to stir the mixture before pulling out the mini-whisk to get the job done.

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Now it's getting good: minced ramp bulbs hide under mint and lemon zest to complete the flavor trifecta.

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Give it all a quick stir, and it's time for assembly.

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Trying not to eat it with a spoon, slather the delicious mix onto your toasts.

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A sprig of fresh-tasting pea shoot and we're done!

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Put these in the cocktail party rotation.

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