Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 crostini
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Cuisine
American, International, Vegetarian
Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
Description
The Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini recipe highlights delicate ramps cooked gently in browned butter alongside oyster mushrooms caramelized to a golden crisp in the same butter. The ramps are first separated into bulbs and leaves and sautéed until just browned, preserving their unique flavor and slight sharpness. Mushrooms are cooked undisturbed to create a rich, deeply browned crust that adds meaty texture. Fresh ricotta cheese is generously spread on toasted rustic bread, providing a smooth and mild base that contrasts nicely with the buttery vegetables. The dish is assembled by layering the mushrooms and ramps on the ricotta-topped toast, then drizzled with reserved browned butter for an extra touch of flavor and silkiness.
The crostini can be served as a sophisticated appetizer or light snack. Their bold umami and buttery notes pair well with a crisp white wine or light cocktail. This recipe makes four large crostini that are cut in half for sharing or tasting. The combination of textures from creamy cheese, crusty bread, tender ramps, and caramelized mushrooms creates a focused, balanced bite.
Ingredients
- 3 tablespoons butter unsalted
- 8 oz. oyster mushrooms pulled apart or sliced 1/2 inch thick
- 10 - 12 ramps cleaned, chopped in 2 inch pieces, white bulbs and green leaf separated
- 1/2 pound ricotta cheese 1 cup, fresh
- kosher salt
- black pepper freshly ground
- Rustic bread four 1/2-inch-thick slices
- maldon sea salt optional, or other flaky sea salt
Instructions
- Toast the bread in a toaster or oven until brown. Set aside.
- In a medium skillet, melt half the butter. Add the white ramp bulbs and cook over moderately high heat, stirring, until both the butter and ramps are just starting to brown, 3-4 minutes. Add the green leaves and cook 30 seconds more, until just wilted. Season lightly with salt and pepper. Pour ramps and brown butter into a bowl and set aside.
- In the same pan, melt the rest of the butter on medium-high heat. Add the oyster mushrooms in a single layer and let them cook without moving them until one side is deeply caramelized and golden brown, 3-4 minutes. Flip and brown the other side, another 1-2 minutes. Season lightly with salt and pepper, remove from pan and set aside.
- Spread each toast slice with 1/4 cup of the ricotta. Arrange the mushrooms and ramps on top, drizzling on a little of the reserved browned butter. Cut each crostini in half and serve.
User Reviews
Overall Rating
5
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