Serves a Crowd

Ramped Up Crostini with Ricotta and Pea Shoots

by:
April 28, 2010
4
2 Ratings
Ramped Up Crostini with Ricotta and Pea Shoots
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
Ingredients
  • 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
Directions
  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.
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21 Reviews

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