Quick –just a short time remains for you to enjoy one of the great pleasures of spring–ramps. Ramps taste of garlic and onions and spring, and add a wonderful flavor to pasta, eggs, pestos, and compound butters. They are also delicious just sautéed in a little olive oil. You can forage your own, or if you’re less adventurous you can find them at the farmers market. The important thing though is to get a bunch and enjoy them NOW because they’ll soon be gone! Here is a gem of a recipe from Chef Doug for his delicious ramp pesto bruschetta. Whip up the pesto in a flash and you have culinary gold! We especially love it spread onto crusty slabs of warm grilled country bread (we like Stone Oven or On the Rise) and topped with slices of local goat cheese for a light but satisfying lunch or a great appetizer. Enjoy this simple rustic indulgence–bon appétit!
Chef Doug’s Ramp Pesto Bruschetta
1 clove garlic
3 tablespoons toasted pine nuts or walnuts
3 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
3/4 cup fresh spinach washed ans chopped
1/2 cup extra virgin olive oil
4 –3/4 inch slices crusty country bread toasted
fresh local goat cheese
Place all ingredients EXCEPT olive oil into food processor fitted with metal blade. Process till all ingredients are well chopped about 30 seconds. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed and smooth but not runny (you may need to add another 2 -3 tablespoons of olive oil if mixture is too thick). Add the Parmesan and blend for a minute. Spread the pesto on the warm toasty bread and top with fresh local goat cheese.
Post by Amy Viny