by TasteFood
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A&M's Testing Notes:
Expand CollapseTasteFood's Notes:
Expand8 - 1/2" thick slices baguette Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
1/2 cup fresh whole milk ricotta Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
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) Ask a question about this ingredient
1 tablespoon finely chopped mint leaves Ask a question about this ingredient
1/2 teaspoon finely grated lemon zest Ask a question about this ingredient
generous handful pea shoots Ask a question about this ingredient
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.
Ask a question about this stepCombine 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.
Ask a question about this stepTop 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.
Ask a question about this stepCongratulations TasteFood! This is just the most delicious, springiest thing I could imagine!
My kind of recipe. Beautiful and delicious! Congrats!
I love this. Might have to give it a try with spring onions. Congrats TF!!
Congrats TF, a beautiful dish. I love the ramps and pea shoots and ricotta. Beautiful!
Congratulations on your beautiful recipe! I had a strong feeling this would be a finalist :)
ramps & pea shoots, my current heartthrob faves..! Congrats on the well deserved finalist pick!
Whoot!!
Beautiful! May try this with my favorite ricotta from Di Palo!
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.
Ooooo - can't wait for the ramps to show up in the market!!!! Lovely!
A perfect headnote!! And your recipe is one I remember, although I have yet to espy ramps in any SoCAL farmers markets...
Made these crostini this morning for breakfast. A snap to put together and absolutely delicious!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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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.
There you go again, making my mouth water. What a lovely recipe. Congrats on being a finalist!