Ramp Pesto Toasts Food

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

RAMP PESTO TOASTS

Steps:

• Blanch the ramp greens - boil a medium pot of water and submerge the greens for 10 seconds. Place directly into ice water bath. Drain and remove as much water as possible. Put both parts of the ramps into a food processor with the vinegar and salt. Add the olive oil, pepper flakes, and almonds. Grind until the pesto becomes smooth. Add the parmesan and mix just until combined. For ramp pesto toasts top toasted sliced french bread with whipped ricotta and then pesto.

RAMPS PESTO

Steps:

• Cut the greens off of the ramps.
• Dice the bulbs into ¼-inch pieces.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
• Coarsely chop the greens and set aside.
• Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
• Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
• Stir together and cook until the bulbs are tender, about 5 minutes.
• Remove from heat.
• Cool to room temperature.
• Place the ramp greens and bulbs in the bowl of a food processor.
• Pulse a few times to chop them together, then process continuously for 1 minute.
• Stop the machine and scrape down the sides of the bowl.
• Process for 1 more minutes, or until the ramp mixture is very finely chopped.
• Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
• Taste for seasoning, adding more salt and/or lemon juice as needed.
• Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.