Miso Ramp Ricotta Crostini

It's ramp season people. Here's what to do with these cult following, leek-like farmers market finds. 

So, ramps. I'm not sure when it happened, but at some point ramps became THE THING to get MOST EXCITED about at spring farmers markets. And to be honest with you, I'm not sure I even knew ramps existed three years ago. They're very strongly onion flavored. In fact, they don't even really smell that great raw. But because of this, it makes them perfect for pairing with something gloriously high fat. Like whole milk ricotta or burrata. Today we're turning them into crostini with a little heat (red pepper flakes).  

While I originally made these ramps roasted in the oven, they could easily be done trimmed in a sauté pan (what I ended up doing with my second batch for speed) or on a grill. The bottom line is your goal is to get the ramps slowly heated with fat (olive oil) to bring out their sweeter flavors and mellow the 'onion'. 

As for the dressing, it's not optional. You have to make the dressing, otherwise the recipe is 'fine' but not 'fantastic'. The miso dressing is what pushes this over the top. The interesting thing is the dressing on its own is also 'fine'. That's the cool part about adding recipes together. Fine plus fine sometimes equals amazing.

Miso Ramp Ricotta Crostini 

/// Ingredients ///

• 1 T olive oil to toss ramps
• salt 
• freshly ground black pepper 
• 2 bunches ramps
• 1 cup whole fat ricotta cheese
• red pepper flakes
• baguette
• 2 T light sweet miso paste
• 2 T manuka honey
• 2 T lemon juice 
• 1/2 T white vinegar (cider vinegar would also work)
• 1/2 teaspoon freshly grated ginger

/// Directions /// Clean ramps by rinsing (especially where the leaves meet the base). Trim off roots of ramps and leaves if desired

(Note: my personal preference is to serve and eat the crostini without the greens on top. They're just too tough for me whole although they might work out chopped like chard). 

On a sheet pan with parchment paper, toss ramps with a drizzle of olive oil and season with salt and pepper. Cook at 375 F for about 20 minutes or until the white part of the ramp softens and the leaves start to brown. While ramps are in the oven, make the dressing. Add miso, honey, lemon, ginger and vinegar to a bowl and whisk. Toast slices of baguette. Top with a smear of ricotta and sprinkle of red pepper flakes. Add ramps (with or without the greens). Top with a spoonful of dressing.