Ramp Bruschetta With Fresh Ricotta and Pine Nuts
- 4 tablespoons olive oil
- 1 bunch ramps, trimmed and rinsed
- Flaky sea salt and cracked black pepper
- 1/2 cup pine nuts
- 1 baguette or other good toasting bread
- 2 cups fresh ricotta, splurge on the good stuff
Heat 2 tablespoons olive oil in skillet over medium heat. Add ramps and season with salt and pepper. Cook just until ramps take on some color. Add about 2 tablespoons water, cover and let steam until ramps are soft and tender, about 3 minutes. Remove ramps from pan and transfer to a plate. Whip out skillet and return to heat. Add another tablespoon olive oil. Add pine nuts and sauté until just golden, shaking pan to prevent burning. Meanwhile toast bread until crisp and golden. Spread each slice with ricotta. Arrange ramps over ricotta and top with hot pine nuts. Drizzle with remaining olive oil and sprinkle with salt and pepper.