Recipe Servings: 6 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 10 minutes
1 bunch of ramps
1 pound of wild mushrooms
1 bunch of broccoli rabe
1 loaf of Artisan sesame baguette
1 clove of garlic
Zest from one lemon
Handful of fresh basil, chopped
2 cups fresh, whole milk ricotta cheese
1/4 cup Parmigiano Reggiano, shaved
Lucini® extra virgin olive oil
Sea salt and pepper
Preheat oven to 350 degrees.
Rinse and remove any excess dirty leaves from the ramps. Place on a sheet pan and drizzle a little olive oil, season with salt and pepper.
Using a damp rag clean the dirt off the mushrooms. Slice mushrooms and place on another sheet pan, again drizzle with olive oil and season. Bake in the oven for 10-15 minutes until golden brown. Ramps may take slightly less time.
Meanwhile, rinse your broccoli rabe. Dry and coarsly chop. In a large saute pan on medium heat add olive oil to coat and then add chopped broccoli and one clove of garlic minced. Saute till tender about, 4 minutes and set aside.
Divide the ricotta in half, and mix in the chopped basil in to one portion. Set aside.
Slice your bread into even slices and place on a baking sheet. toast. You can either place under the broiler, watching closely and flipping, or in the toaster.
Composing the crostinis:
Farmer’s Cheese, Ramps and Lemon Zest
Spread the plain ricotta on a third of the toasted bread and add the ramps and lemon zest. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.
Broccoli Rabe and Parmigiano Reggiano
Top the second third of toasted bread with the broccoli rabe and shaved parmigiano. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.
Wild Mushrooms and Herbed Ricotta
Spread the herbed ricotta on the remaining bread and top with the wild mushrooms. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.