Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
Ramps (wild leeks) have a sweet, garlicky flavor that pairs beautifully with brown butter and caramelized oyster mushrooms. We pile this on top of toast that has been slathered with creamy ricotta cheese, making a delicious, simple appetizer.
Servings: 8 crostini
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
- 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.
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