Smoky Charred Ramps & Zingy Lemon Ricotta with Calabrian Hot Honey Crostini
Makes: 8 pieces
A fleeting taste of spring meets sultry Southern Italian heat in these seasonal layered crostini. Smoky charred ramps — only available for a few magical weeks — mingle with creamy lemon-scented ricotta and a drizzle of Calabrian hot honey. Crisp-edged baguette slices comprise the crunchy foundation, while a final flourish of flaky salt, fresh ramps and pepper add texture and bite. These crostini may be deceptively simple but they are also undeniably delicious — and are equally impressive at a garden aperitivo or as a starter for a spring gathering. A celebration of contrast: creamy and crunchy, smoky and bright, cool and hot. Make this your go-to seasonal bite before ramps disappear again.
INGREDIENTS
For the Lemon Ricotta
1½ cups whole-milk ricotta
Zest of 1 large lemon
Diamond Crystal kosher salt, to taste
For the crostini
1 demi-baguette; sliced 3/4-inch thick, on the diagonal
4 Tablespoons extra virgin olive oil
For the ramps
6–8 ramps, cleaned; bulbs and stems thinly sliced, leaves torn; reserve one stem for garnish
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
To serve
1½ tablespoons Calabrian hot honey, plus more to taste
1 ramp stem, finely diced
Flaky sea salt
Lemon zest
Freshly cracked black pepper
METHOD
For the Lemon Ricotta
In a medium bowl, gently fold together ricotta, lemon zest and season to taste with kosher salt. Cover and refrigerate until ready to serve.
For the crostini
Brush both sides of each baguette slice with olive oil. Heat a cast iron skillet over medium-high heat. Place slices of bread in a single layer and cook a few minutes until crisp and golden brown then repeat on the other side. Transfer to a plate and sprinkle lightly with salt while still warm.
For the ramps
In a bowl, toss the ramps with 1 tablespoon olive oil, kosher salt, and cracked black pepper. Working in batches, grill or sear the ramps in a hot cast iron skillet over medium-high heat, turning occasionally until the stems are tender and the leaves are charred in spots — about 2–4 minutes. Let cool slightly, then roughly chop.
To serve
Generously spread lemon ricotta on each crostini. Arrange a spoonful of charred ramps over the top. Drizzle with Calabrian hot honey and finish with a scatter of finely diced fresh ramp, additional lemon zest, a pinch of flaky sea salt, and freshly cracked black pepper.
Buon Appetito!
NOTES
Can’t find ramps or you missed their short-lived season? Substitute with spring onions or young leeks..
I like my crostini to be a bit heartier, if you’d like a more delicate crunch, slice the bread 1/4-1/2- inch thick.
Ricotta mixture can be made a day ahead and stored in an airtight container in the refrigerator.
Crostini can be toasted a few hours in advance — keep uncovered to maintain crispness.
Calabrian hot honey brings a distinct Southern Italian flair — look for varieties infused with chilies and herbs — you can also make your own by warming honey with crushed Calabrian peppers.
Wine Pairing: These crostini pair beautifully with a dry Lambrusco or an herbaceous white like Vermentino.
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