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Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
5 from 18 votes

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini combines tender ramps and caramelized oyster mushrooms atop toasted rustic bread slathered with fresh ricotta. The ramps are browned in butter to bring out their sweetness, while the mushrooms develop a deep golden crust, adding an earthy richness. Each crostini delivers creamy, savory, and slightly nutty flavors balanced by the crisp toast. This appetizer offers an elegant way to showcase seasonal ramps and mushrooms with simple techniques.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 crostini
Course: Side Dish, Appetizer, Snacks, Lunch, Others
Cuisine: American, International, Vegetarian

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

    Cup of Yum
  1. Toast the bread in a toaster or oven until brown. Set aside.
  2. 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.
  3. 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.
  4. 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.