Ramp, Mushroom, & Ricotta Crostini
adapted from a recipe at A Better Happier St. Sebastian
Ingredients:
- 1 bunch of ramps, cleaned (about 15)
- 1 small bunch oyster mushrooms, roughly chopped
- 1/3 cup ricotta cheese*
- 1 tbs butter, divided
- 2 slices thick country bread
- salt & pepper to taste
Directions:
- Breakdown the ramps, separating bulb and stems from leaves. Coarsely chop leaves and dice stems and bulb.
- Heat two sauté pans over medium heat, melting 1/2 tbs butter in each. Add mushrooms to one pan, and ramp bulbs and stems to the other. Season generously with salt and pepper. Cook mushrooms until browned, stirring occasionally, (about 5 minutes). Remove from heat and set aside. Cook ramps until bulbs and stems become translucent, stirring occasionally, (about 5 minutes).
- Add ramp greens, stir to combine and cook 1 additional minute. Remove from heat and set aside.
- On a grill pan over medium heat, grill bread until crispy.
- To assemble, divide ricotta between two toasts and top with mushrooms and ramps.
*I think you could easily (and happily) substitute Caprini’s chevre, or Tulip Tree’s Nettle for the ricotta in this recipe.
Check out this recipe from our archive for Ramp Chimichurri!
