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5.0 from 18 votes

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

This delightful recipe is easy to follow and perfect for any occasion.

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 unsalted butter
  • 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 fresh ricotta cheese 1 cup
  • kosher salt
  • freshly ground pepper
  • Four 1/2-inch-thick slices of rustic bread
  • Maldon or other flaky sea salt optional

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.