Crostini with Ramps and Pea Shoots

Ramp Crostini

This simple recipe highlights the fresh flavors and ingredients of spring. Chopped ramps add crunch, bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots.  Little else is needed except a pinch of fresh mint and a squeeze of lemon to keep things real and make these crostini sing.

Crostini with Ramps and Shoots

Ramps, also known as wild leeks, are a member of the onion family and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green Garlic also resembles a scallion and is garlic in its early growth stages. Green garlic may be substituted for the ramps.

Makes 8

8 – 1/2″ thick baguette slices
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
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. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps and mint. Spread ricotta on baguette slices.
Top crostini with a few 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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