Wednesday, April 30, 2014

Ramp Crostini

Ramp recipe #2! This is also super simple and great for hors d'oeuvres in spring.
Ingredients:
Italian or French bread, sliced into 1/4" rounds
olive oil
ramps (one for each crostini), cleaned with roots removed
Burrata
Directions:
Drizzle olive oil on the bread slices and sprinkle with salt. Toast in the oven until golden brown, either carefully under the broiler or at a high temperature. Heat a little olive oil in a skillet over medium-high and add the ramps. Sprinkle with salt.
Saute until they start to get a little brown and the leaves are bubbling and wilted.
Slice up the burrata for the toasts.
Spread some on each crostini, top with one ramp, and drizzle with a little good olive oil and a sprinkle of salt.

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