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Grilled Ramps, Two Ways
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Grilled Ramps are delicious hot of the grill or minced into fresh ricotta cheese and smeared on toasted French bread. 

Serve hot grilled ramps with your favorite grilled meat or fish like Arctic char or with other grilled vegetables. Or, mix them up with fresh ricotta cheese, lemon zest and mint then smear on toasted bread for a crowd-pleasing appetizer. Perfect for a cocktail party.

Substitute grilled or braised leeks for the ramps with one clove of roasted garlic. 

The toasts are best eaten as soon as they are make or the bead will get soggy and stale. 

Course: Appetizer, Side Dish
Cuisine: Italian American
Keyword: grilled ramps
Servings: 12 servings
Author: Ginger
Ingredients
Grilled Ramps
  • 16 ramps
  • 1 Tb Extra Virgin Olive oil
  • 1 pinch of Kosher Salt
Grilled Toast with Grilled Ramps and Ricotta
  • 12 slices of French baguette cut thin on the diagonal
  • ½ lb. fresh ricotta cheese
  • 16 grilled ramps
  • Zest from half a lemon
  • 5-6 small mint leaves chiffonade
  • Kosher Salt and freshly ground black pepper to taste
Instructions
Grilled Ramps
  1. Heat your grill, gas or charcoal to up high with the charcoal pushed to one side.
  2. Clean, dry and trim off the root from each ramp. Cut away any soggy parts of the leaves, if any. Place the ramps on a rimmed sheet pan and drizzle with extra virgin olive oil then sprinkle with Kosher salt. Toss the ramps about using your hands to get the olive oil and salt evenly distributed over the ramps.

  3. When your grill is hot, lay the ramps in a single layer over your grill and away from the coals to cook with indirect heat. Turn them over after a couple of minutes and grill the other side until charred and beginning to get soft. 

    You can also grill ramps indoors with a grill pan on a burner. Depending on the size of your grill pan, you will need to grill the ramps in batches. 

  4. Remove from the heat and enjoy hot or make into an appetizer. If serving as a side dish figure on 2 ramps per person. 

Crispy Toast with Grilled Ramps and Ricotta
  1. Toast both sides of your bread until browned on your grill or under the broiler. Set aside.
  2. Place the ricotta in a small mixing bowl. Cut the green leaves off the ramps and mince the ramp bulbs . Add them to the ricotta.

  3. Set aside a few, about 3, ramp leaves for garnish. Chop up the remaining leaves and add to the ricotta.
  4. Grate the lemon zest into the ricotta and add the chiffonade mint. Stir everything together and taste. Correct the seasoning with Kosher salt and freshly ground black pepper.
  5. Spread a spoonful, about 1 tablespoon, of the ricotta and ramp mixture over each toasted slice of bread. Garnish with thin strips of grilled ramp leaves and lemon zest. Serve immediately.