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Morel and Ramp Crostini



Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. I like it served plenty hot with a glass of cold, dry white wine. It also makes an elegant luncheon served with a cream soup or tossed greens.
Ingredients:

2 cups Morel mushrooms, cleaned, trimmed and chopped
2 teaspoons finely minced garlic
½ cup fresh Ramps, cleaned, trimmed, and chopped fine (white part only)
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley
2 tablespoons sun-dried tomatoes, chopped
Sea salt & freshly ground Black Pepper to taste
Crostini, or other crusty baguette bread, sliced diagonally

Preparation:
Heat the olive oil until hot in a medium skillet over medium heat. Add the ramps and cook until softened.
Add the morels, salt, and pepper. Cook, stirring occasionally, for about five minutes. Add the remaining ingredients and continue cooking for about 3 minutes more.
Transfer the mixture to a food processor and puree. Spread on warm bread.


Directions:
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. I like it served plenty hot with a glass of cold, dry white wine. It also makes an elegant luncheon served with a cream soup or tossed greens.

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EARTHY DELIGHTS • 1161 E. Clark Rd, Suite 260 • Dewitt, MI 48820 USA • tel 800.367.4709 fax 517.668.1213 • info@earthy.com