Ramped Up Crostini with Ricotta and Pea Shoots
Put these in the cocktail party rotation.
The ingredients are simple enough: crusty baguette, mint, pea shoots, ricotta, lemon, and ramps.
Start off by slicing the baguette -- cutting diagonally ensures a larger surface to spread with ricotta!
Like a carbo-loaded jigsaw puzzle.
Line up the slices on a baking sheet in preparation for toasting.
Each baguette raft gets brushed with olive oil -- toast gone luxe.
Merrill takes only a moment to julienne mint into shreds. Looks like plastic Easter grass!
You'll want a good kick of lemon zest for the ricotta spread.
Mincing those ramps -- this recipe uses only the bulbs. Remember to save the leaves for another use!
We pulled the bread out of the oven JUST in the nick of time -- these were almost ready to burn.
It all starts with some good ricotta. You can make your own, if you like.
With the addition of olive oil and black pepper, it's already looking good.
A&M briefly discussed how to stir the mixture before pulling out the mini-whisk to get the job done.
Now it's getting good: minced ramp bulbs hide under mint and lemon zest to complete the flavor trifecta.
Give it all a quick stir, and it's time for assembly.
Trying not to eat it with a spoon, slather the delicious mix onto your toasts.
A sprig of fresh-tasting pea shoot and we're done!
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Author Notes: Chopped ramps add crunch, bite and attitude to pristine, fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots. This simple recipe highlights the freshest ingredients and the contrasting nice and naughty flavors of springtime. If you can't locate ramps in your market, then try substituting spring onions. - TasteFood - TasteFood
Food52 Review: 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. - A&M
Serves 8
- 8 - 1/2" thick slices baguette
- extra-virgin olive oil
- 1/2 cup fresh whole milk ricotta
- sea salt
- freshly ground black pepper
- 1/4 cup finely chopped ramps or green garlic, bulbs and stems only (or substitute with the bulb and pale green parts of spring onions)
- 1 tablespoon finely chopped mint leaves
- 1/2 teaspoon finely grated lemon zest
- generous handful pea shoots
- 1/2 lemon
- Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
- Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in ramps, mint and lemon zest. Spread ricotta on baguette slices.
- Top crostini with a generous pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
- Your Best Spring Alliums Contest Finalist!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
- This recipe was entered in the contest for Your Best Ramps
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9 days ago Ivette Lepe
Nom nom!
about 1 month ago Mignone Vega
Love it!
about 1 year ago Ms. T
There you go again, making my mouth water. What a lovely recipe. Congrats on being a finalist!
about 1 year ago TasteFood
Thank you, everyone, for your comments! Happy Spring!
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations TasteFood! This is just the most delicious, springiest thing I could imagine!
about 1 year ago TheWimpyVegetarian
My kind of recipe. Beautiful and delicious! Congrats!
about 1 year ago Shalini
Good choice, A&M. Can't wait to try it. Congratuations TasteFood!
about 1 year ago Midge
I love this. Might have to give it a try with spring onions. Congrats TF!!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congrats TF, a beautiful dish. I love the ramps and pea shoots and ricotta. Beautiful!
about 1 year ago meganvt01
Congratulations on your beautiful recipe! I had a strong feeling this would be a finalist :)
about 1 year ago Panfusine
ramps & pea shoots, my current heartthrob faves..! Congrats on the well deserved finalist pick!
about 1 year ago Lizthechef
Whoot!!
about 1 year ago dymnyno
Congrats...this is another winner!
about 1 year ago Meatballs&Milkshakes
Beautiful! May try this with my favorite ricotta from Di Palo!
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations! Love that you used the ramps raw. When I was a kid we'd find ramps (wild leeks) in the spring, and my grandpa would eat them raw all by themselves.
about 2 years ago Oui, Chef
Yes, please.
about 2 years ago wssmom
Ooooo - can't wait for the ramps to show up in the market!!!! Lovely!
about 2 years ago Lizthechef
A perfect headnote!! And your recipe is one I remember, although I have yet to espy ramps in any SoCAL farmers markets...
about 3 years ago Rivka
Made these crostini this morning for breakfast. A snap to put together and absolutely delicious!
about 3 years ago TasteFood
Now that's an assertive breakfast! I'm happy you liked it!
about 1 year ago Rivka
congrats! well-deserved.