Ricotta Toast with Ramp Pesto

Our local farmers market has started a drive-thru market to connect vendors with buyers since gatherings of more than 10 people are currently banned. We went for the first time last Saturday and were able to pick-up eggs, bread, and several vegetables. After a few weeks of subsisting on canned vegetables and freezer meals, it was nice to have something fresh. We were able to pick up leeks, ramps, microgreens, and kale from the farmer who provides our summer CSA as well as some great rainbow chard. I was very excited to see ramps but if you don't have any ramps basil pesto would work just fine for this toast.

A Vegetarian and Cooking original. 

-1 slice sourdough bread, toasted
-2 tablespoons ricotta cheese
-1 tablespoon ramp pesto (recipe below)
-1 soft boiled egg
-Microgreens, for garnish
-Salt and pepper, to taste

Ramp Pesto (from Honest Food)
-1.5 garlic cloves, roughly chopped
-1/8 cup toasted pine nuts
-1 tablespoon grated cheese, such as Parmesan
-1 cup ramps
-Salt to taste
-About 1/2 cup extra-virgin olive oil
-Splash of lemon juice

**Quarantine Subsitutions**
  1. Any type of bread or pesto will work
  2. We already had a full container of ricotta on hand but any type of soft cheese will work (cream cheese, goat cheese, etc.)
  3. Microgreens are optional but we picked them up at the drive-thru farmers market
If making ramp pesto, puree ingredients until smooth. Top the toasted bread with two tablespoons of ricotta, a tablespoon of pesto, 1 soft boiled egg, microgreens, and seasoning.

To soft boil the egg
Bring water to a boil in a saucepan and reduce the heat to a rapid simmer. Add the eggs one at a time, cover the pot, and cook for exactly six minutes. Remove from the heat and add the eggs to an ice bath to stop the cooking. Peel and enjoy. 


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