Ramp Pesto Crostini With Ricotta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F and line a baking sheet with parchment paper.
• STEP 2.Slice a baguette into 1/2-inch thick slices and arrange them on the prepared baking sheet.
• STEP 3.Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes, or until the crostini are golden and crispy.
• STEP 4.Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add the ramps and saut茅 until tender, about 5 minutes.
• STEP 5.Transfer the saut茅ed ramps to a food processor and add the garlic, lemon juice, Parmesan cheese, pine nuts, salt, and pepper. Pulse until smooth.
• STEP 6.Spread a spoonful of ricotta cheese onto each crostini and top with a dollop of the ramp pesto.
• STEP 7.Serve the ramp pesto crostini with ricotta immediately, or refrigerate for up to 2 days.
• STEP 8.Enjoy!

Cooking Tips

• If ramps are not available, you can substitute with wild garlic or green onions.
• To make the crostini extra crispy, you can brush both sides of the bread slices with olive oil before baking.
• Feel free to adjust the amount of garlic and lemon juice in the pesto according to your taste preferences.

Storage and Serving

• Store any leftover ramp pesto in an airtight container in the refrigerator for up to 3 days.
• To serve, bring the pesto to room temperature and give it a stir before using.
• Serve the crostini as an appetizer at parties or as a light lunch or snack.