Ramped Up Crostini with Ricotta and Pea Shoots

~ Crostini with Ramps, Pea Shoots, Ricotta, Mint and Lemon ~

Spring is the time of new beginnings when fresh shoots and early leaves offer a taste of the season to come. Like a teen, these less mature greens are a contrast of nice and naughty – tender yet sharp in flavors that will develop and smooth with maturity. In this simple recipe, chopped ramps add bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet, tender pea shoots.  Little else is needed except a pinch of fresh mint and a squeeze of lemon to shout spring and make these crostini pop.

Note: This recipe is a finalist this week in Food52’s recipe contest for “your best allum.”  Head over to Food52 and check out the contest and all of the other delicious goodies on their site, which just received an award from the James Beard Foundation for Publication of the Year!

Crostini with Ramps and Shoots

Ramps are wild leeks and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green garlic is young garlic and also resembles a scallion. Green garlic may be substituted for the ramps.

Makes 8

8 one-inch thick baguette slices, sliced on the diagonal
Extra-virgin olive oil
1/2 cup whole milk ricotta
Sea salt
Freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
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.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps, mint and lemon zest. Spread ricotta on baguette slices.
Top crostini with a large 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.

14 responses to “Ramped Up Crostini with Ricotta and Pea Shoots

  1. Ha! Ramped up. I love it.

  2. Pingback: Ramped Up Crostini with Ricotta and Pea Shoots | TasteFood | ClubEvoo

  3. Catalina @ Cake with Love

    these look wonderful, and delicious, I like all the ingredients, and the photos are beautiful!

  4. I have yet to see a ramp, but love your post – pea shoots are the heart of spring, I think, along with sweet peas in a vase.

  5. You are SO killing me with your early spring ramps and pea shoots…when will I ever see them here? Thanks to you at least I can better anticipate their arrival in my kitchen.

  6. I love whole milk ricotta. These look amazing!

  7. Yum. Think that I am going to do for an appetizer next week. Delicious and beautiful.

  8. I adore this type of simple delicious fare! Ramps are such a treat to me… what a clever little crostini.

  9. This looks fantastic! I love a good crostini, but even more so with ricotta!

  10. Love this! Did you get your ramps at Woodlands?

  11. What a delicious idea for crostini! This looks so simple and delicious, Lynda. Great recipe!

  12. I’m sooo jealous.. I don’t think we get ramps or pea shoots here and I would love to try this dish.. my friend John makes his own cheese, I bet he has a recipe for ricotta.. then I’d be set.. Well, I’ll still check at the market this weekend.. but my hopes aren’t up..