Serves a Crowd

Ramped Up Crostini with Ricotta and Pea Shoots

April 28, 2010
2 Ratings
Photo by James Ransom
  • Serves 8
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

Test Kitchen Notes

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. —The Editors

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Jocelyn Grayson
    Jocelyn Grayson
  • Ivette Lepe
    Ivette Lepe
  • Mignone Vega
    Mignone Vega
  • Ms. T
    Ms. T
  • TasteFood

21 Reviews

Jocelyn G. April 21, 2018
Just want to confirm that you use all of the ramps? Thanks.
Ivette L. May 12, 2013
Nom nom!
Mignone V. April 4, 2013
Love it!
Ms. T. May 5, 2012
There you go again, making my mouth water. What a lovely recipe. Congrats on being a finalist!
TasteFood May 4, 2012
Thank you, everyone, for your comments! Happy Spring!
fiveandspice May 4, 2012
Congratulations TasteFood! This is just the most delicious, springiest thing I could imagine!
My kind of recipe. Beautiful and delicious! Congrats!
Shalini May 3, 2012
Good choice, A&M. Can't wait to try it. Congratuations TasteFood!
Midge May 3, 2012
I love this. Might have to give it a try with spring onions. Congrats TF!!
meganvt01 May 3, 2012
Congratulations on your beautiful recipe! I had a strong feeling this would be a finalist :)
Panfusine May 3, 2012
ramps & pea shoots, my current heartthrob faves..! Congrats on the well deserved finalist pick!
Lizthechef May 3, 2012
dymnyno May 3, 2012
Congrats...this is another winner!
Beautiful! May try this with my favorite ricotta from Di Palo!
hardlikearmour May 3, 2012
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.
Oui, C. March 16, 2011
Yes, please.
wssmom March 12, 2011
Ooooo - can't wait for the ramps to show up in the market!!!! Lovely!
Lizthechef March 12, 2011
A perfect headnote!! And your recipe is one I remember, although I have yet to espy ramps in any SoCAL farmers markets...
Rivka May 7, 2010
Made these crostini this morning for breakfast. A snap to put together and absolutely delicious!
TasteFood May 7, 2010
Now that's an assertive breakfast! I'm happy you liked it!
Rivka May 4, 2012
congrats! well-deserved.