Recipe Summary

Recipe Servings: 6 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 10 minutes

Ingredients

1 bunch of ramps1 pound of wild mushrooms1 bunch of broccoli rabe1 loaf of Artisan sesame baguette1 clove of garlicZest from one lemonHandful of fresh basil, chopped2 cups fresh, whole milk ricotta cheese1/4 cup Parmigiano Reggiano, shavedLucini® extra virgin olive oilSea salt and pepper

Instructions

Preheat oven to 350 degrees.Rinse and remove any excess dirty leaves from the ramps. Place on a sheet pan and drizzle a little olive oil, season with salt and pepper.Using a damp rag clean the dirt off the mushrooms. Slice mushrooms and place on another sheet pan, again drizzle with olive oil and season. Bake in the oven for 10-15 minutes until golden brown. Ramps may take slightly less time.Meanwhile, rinse your broccoli rabe. Dry and coarsly chop. In a large saute pan on medium heat add olive oil to coat and then add chopped broccoli and one clove of garlic minced. Saute till tender about, 4 minutes and set aside.Divide the ricotta in half, and mix in the chopped basil in to one portion. Set aside.Slice your bread into even slices and place on a baking sheet. toast. You can either place under the broiler, watching closely and flipping, or in the toaster.Composing the crostinis:Farmer's Cheese, Ramps and Lemon ZestSpread the plain ricotta on a third of the toasted bread and add the ramps and lemon zest. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.Broccoli Rabe and Parmigiano ReggianoTop the second third of toasted bread with the broccoli rabe and shaved parmigiano. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.Wild Mushrooms and Herbed RicottaSpread the herbed ricotta on the remaining bread and top with the wild mushrooms. Finish with a drizzle of Lucini extra virgin olive and salt and pepper to taste.- Courtesy of Nicole Franzen