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These delicious little snacks make a wonderful appetizer or an accompaniment to a simple bowl of soup. Or switch out the bread for pizza crust and pair with a salad for another variation on a quick weeknight supper.

Ramp, Mushroom, & Ricotta Crostini

adapted from a recipe at A Better Happier St. Sebastian


  • 1 bunch of ramps, cleaned (about 15)
  • 1 small bunch oyster mushrooms, roughly chopped
  • 1/3 cup ricotta cheese*
  • 1 tbs butter, divided
  • 2 slices thick country bread
  • salt & pepper to taste


  1. Breakdown the ramps, separating bulb and stems from leaves. Coarsely chop leaves and dice stems and bulb.
  2. Heat two sauté pans over medium heat, melting 1/2 tbs butter in each. Add mushrooms to one pan, and ramp bulbs and stems to the other. Season generously with salt and pepper. Cook mushrooms until browned, stirring occasionally, (about 5 minutes). Remove from heat and set aside. Cook ramps until bulbs and stems become translucent, stirring occasionally, (about 5 minutes).
  3. Add ramp greens, stir to combine and cook 1 additional minute. Remove from heat and set aside.
  4. On a grill pan over medium heat, grill bread until crispy.
  5. To assemble, divide ricotta between two toasts and top with mushrooms and ramps.

*I think you could easily (and happily) substitute Caprini’s chevre, or Tulip Tree’s Nettle for the ricotta in this recipe.

Check out this recipe from our archive for Ramp Chimichurri!