Sunday, April 28, 2013

Bruschetta with Ramps and Parmesan

Ramp Mania has hit New York City and here is a list of restaurants collated by Grub Street that are serving ramps :
http://newyork.grubstreet.com/2013/04/where-to-eat-ramps-in-new-york.html?mid=grubstreet--20130424

I try to cook with ramps at least a few times during the short season that they are available. Last year I posted a recipe of risotto with ramps which was truly spectacular. This time it is bruschetta with ramps. In case you have never eaten ramps, they look like scallions with darker leaves and have a mild onion flavor and definitely worth a try - you might even get addicted.

Bruschetta with Ramps and Parmesan


8 oz baby ramps
1 tablespoon extra virgin olive oil
1 large shallot, peeled and minced
1/2 teaspoon kosher salt
1 large clove of garlic, peeled and minced
½ teaspoon dried red pepper flakes
Shavings of  Parmesan cheese
Half baguette, sliced thin into 1/4 inch thick slices

  1. Preheat a grill pan - if you don't have a grill pan, just toast the bread.
  2. Trim the end of the ramps to remove the roots. Chop the white and green parts into small pieces. 
  3. Heat a medium skillet over medium heat. Add the olive oil and the shallots. Add 1/4 teaspoon salt and  sauté until the shallots are slightly translucent. Add the garlic and the white parts of the ramp and sauté for another minute. Finally add the remaining 1/4 teaspoon salt and the red pepper flakes to the ramp and shallot mixture along with the ramp leaves. Cook until they are just wilted
  4. In the meantime, grill the baguette slices or toast them. Top the grilled baguette with a couple of teaspoons of the ramp mixture. Top with parmesan shavings (best done with a vegetable peeler).
Serves 4 people as an appetizer

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