📝 About This Recipe
A true herald of spring in the Appalachian mountains, this dish celebrates the elusive ramp—a wild leek with a pungent, garlicky-onion profile found only for a few fleeting weeks. We’ve elevated this mountain staple by pairing charred, butter-braised ramps with a cloud-like whipped ricotta and a hint of wildflower honey. It’s a sophisticated tribute to foraging traditions, offering a perfect balance of earthy sweetness and bold, wild aromatics.
🥗 Ingredients
The Ramps
- 12-16 stalks Fresh Ramps (thoroughly cleaned, roots trimmed, leaves and bulbs separated)
- 2 tablespoons Unsalted Butter (high-quality cultured butter preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Red Pepper Flakes (for a subtle Appalachian kick)
The Whipped Ricotta
- 1 cup Whole Milk Ricotta (drained of excess whey)
- 1 piece Lemon (zested and juiced)
- 1 tablespoon Heavy Cream (to achieve a silky consistency)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Foundation & Garnish
- 4 thick slices Sourdough Bread (country-style or crusty miche)
- 1 piece Garlic Clove (peeled, for rubbing the toast)
- 1 tablespoon Wildflower Honey (for drizzling)
- 2 tablespoons Toasted Walnuts (roughly chopped for texture)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by cleaning the ramps meticulously. Soak them in cold water to remove any mountain grit, then pat dry. Separate the white bulbs from the green leaves, as they cook at different rates.
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2
In a food processor or using a hand mixer, combine the ricotta, heavy cream, half of the lemon zest, and 1 teaspoon of lemon juice. Pulse or whip until the mixture is light, airy, and smooth.
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3
Season the whipped ricotta with a pinch of kosher salt and freshly cracked black pepper. Set aside at room temperature to allow the flavors to meld.
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4
Heat a heavy cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
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5
Once the butter is foaming, add the ramp bulbs (the white parts) to the skillet. Sauté for 3-4 minutes, turning occasionally, until they soften and develop golden-brown charred spots.
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6
Add the remaining tablespoon of butter and the red pepper flakes to the skillet. Toss in the green ramp leaves.
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7
Sauté the leaves for just 60-90 seconds until they are wilted and vibrant green. Remove the skillet from heat immediately to prevent overcooking the delicate greens.
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8
While the ramps rest, toast your sourdough slices until they are golden and crisp on the outside but still slightly chewy in the center.
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9
Take the peeled garlic clove and lightly rub it across the surface of the warm toast. The heat will melt the garlic slightly, infusing the bread with a subtle aroma.
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10
Spread a generous, thick layer of the whipped ricotta onto each slice of toast, creating small 'wells' with the back of your spoon.
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11
Divide the warm ramp bulbs and wilted leaves evenly among the four toasts, draping the leaves elegantly over the cheese.
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12
Garnish with the remaining lemon zest, toasted walnuts, and a light drizzle of wildflower honey.
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13
Finish with a sprinkle of Maldon sea salt and serve immediately while the ramps are still warm.
💡 Chef's Tips
Always separate the ramp bulbs from the leaves; the bulbs are dense like spring onions, while the leaves are as delicate as spinach. If you can't find ramps, a mix of scallions and one minced clove of garlic is a decent substitute, though the flavor won't be as 'wild'. Use a high-quality sourdough; the acidity of the bread cuts through the richness of the ricotta beautifully. Don't over-process the ricotta or it might become too thin; you want it to hold its shape on the toast. Ensure your ramps are perfectly dry before hitting the pan to get a good sear rather than steaming them.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a hard apple cider to complement the earthy notes. Serve alongside a simple arugula salad with a lemon vinaigrette. Accompany with a soft-poached egg on top for a luxurious brunch version. Enjoy as an appetizer before a main course of pan-seared trout or roasted chicken. A chilled glass of sparkling water with a slice of cucumber provides a refreshing palate cleanser between bites.