10 minutes
Celebrate the fleeting beauty of spring with our Grilled Country Bread topped with Sweet and Spicy Agrodolce Ramps.
Extra Virgin Olive Oil, for cooking and finishing
to taste
Ramps, cleaned, bulbs and leaves separated; bulbs thinly sliced, leaves cut into 2-inch pieces
bunch
teaspoons
Raisins, soaked in warm water for 15 minutes and drained
tablespoons
Pine Nuts, lightly toasted for a golden hue
tablespoons
to taste
to taste
tablespoons
Rustic Country Bread, ½-inch slices
slices
Whipped Ricotta, use half of the total recipe
to taste
1. Heat Up
Begin by heating a generous drizzle of extra-virgin olive oil in a small skillet over a medium-high flame.
2. Sauté Bulbs
Place the finely sliced ramp bulbs and a sprinkle of dried chili flakes into the skillet. Sauté them until they become tender and emit a fragrant aroma, ensuring not to brown them, which should take around 2 minutes.
3. Add Leaves
Introduce the ramp leaves, plump raisins, and pine nuts to the pan. Season the mixture with a pinch of kosher salt and a few twists of black pepper. Continue to cook until the leaves wilt and the entire mixture is aromatic, which should take roughly an additional minute.
4. Deglaze and Dress
Pour in the red wine vinegar to deglaze the pan, stirring the ingredients to coat them evenly. Allow it to cook for a minute more to meld the flavors, then finish with a final drizzle of olive oil. Taste and adjust the seasoning with more salt, pepper, vinegar, or chili flakes as desired.
5. Assemble and Serve
Grill or toast the slices of country bread to your liking. Spread a generous amount of whipped ricotta onto each slice, then crown with a heap of the agrodolce ramp mixture, drizzling over any remaining juices from the pan. Present the dish warm, inviting your guests to savor the essence of spring.
Use ripe tomatoes in the agrodolce with added garlic and basil, spooning it over the grilled bread for a classic bruschetta with a twist.
Replace ramps with eggplant for a richer, meatier topping. You can add some chili flakes for spice and garnish with fresh mint or basil.
Sautéed mushrooms in agrodolce sauce make for a delicious vegetarian topping that’s full of umami.
Drizzle a balsamic reduction over the finished dish for a more complex, caramelized sweetness that pairs well with the peppery spice of the ramps.
Top the grilled bread with shrimp that's been cooked in the agrodolce sauce, perhaps with a touch of citrus to brighten the flavors.
Use fresh ramps with bright green leaves and a fresh scent, and a high-quality country loaf with a dense crumb for the bread. High-quality vinegar like aged balsamic or good sherry vinegar is critical for the agrodolce balance.
Start with equal parts vinegar and sugar, then adjust to taste for a perfect sweet-tart balance. Allow the reduction to simmer gently to concentrate the flavors.
Rub grilled bread with garlic, top with warm agrodolce ramps, and finish with flaky sea salt and cracked black pepper to enhance flavors.
Clean the ramps well to remove grit, trim the roots, and separate the bulbs from the leaves. Caramelize the bulbs gently to develop a deep flavor for the agrodolce.
Preheat the grill to medium-high and brush the bread with quality olive oil before grilling. Watch closely to avoid burning and grill to desired toastiness.
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