Ricotta Crostini with Pickled Ramps and Crisp Pance

Name: Ricotta Crostini with Pickled Ramps and Crisp Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons coriander seeds; 1 cup cider vinegar; 2 tablespoons sugar; 2 bay leaves; 1 teaspoon crushed red pepper; Kosher salt; 8 ramps or scallions, white and light green parts only, cut into 1-inch pieces; 3 garlic cloves, crushed; 1 1/2 cups fresh ricotta cheese; 3 tablespoons extra-virgin olive oil, plus more for brushing; Freshly ground black pepper; 1/2 pound pancetta, cut into 1/2-by- 1/4-inch pieces; Ten 1/2-inch-thick slices of ciabatta, cut into 2-by-2-inch squares

Servings: persons

2 teaspoons coriander seeds
1 cup cider vinegar
2 tablespoons sugar
2 bay leaves
1 teaspoon crushed red pepper
Kosher salt
8 ramps or scallions, white and light green parts only, cut into 1-inch pieces
3 garlic cloves, crushed
1 1/2 cups fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground black pepper
1/2 pound pancetta, cut into 1/2-by- 1/4-inch pieces
Ten 1/2-inch-thick slices of ciabatta, cut into 2-by-2-inch squares

1
In a saucepan, toast the coriander seeds over moderate heat until fragrant, 1 minute.
2
Add the vinegar, sugar, bay leaves, crushed red pepper and 2 tablespoons of salt.
3
Bring just to a boil, stirring to dissolve the sugar and salt.
4
Remove the brine from the heat and add the ramps and garlic.
5
Let stand at room temperature for 2 hours.
6
Drain the ramps, reserving 3 tablespoons of the brine.
7
In a bowl, mix the ricotta with the 3 tablespoons of oil.
8
Season with salt and pepper.
9
In a skillet, cook the pancetta over moderate heat, stirring, until browned and just crisp, 8 to 10 minutes.
10
Remove from the heat and add the reserved 3 tablespoons of brine, scraping up any browned bits in the pan.
11
Preheat the broiler and set a rack 8 inches from the heat.
12
Brush the bread with oil and arrange in a single layer on a large rimmed baking sheet.
13
Broil until golden, 1 minute per side.
14
Spread half of each crostini with the ricotta and top with the pickled ramps, pancetta and any pan juices, then serve.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons coriander seeds, 1 cup cider vinegar, 2 tablespoons sugar, 2 bay leaves, and more.

Yes, Ricotta Crostini with Pickled Ramps and Crisp Pancetta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Crostini with Pickled Ramps and Crisp Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions