It's finally starting to feel like spring around NYC, and for Easter, I wanted to make an appetizer that took advantage of some seasonal ingredients. Brandon and I have had some really good spring-y crostini around the city the past couple of weeks. Locanda Verde's creamy ricotta crostini is to die for, and Cookshop's ramp salsa verde crostini is also excellent. This crostini combines the best of both of these. You'll have a ton of the white bean mixture left over, so it's also great to serve as a dip with some veggies or pita chips.
Ingredients:
For the white bean mixture:
2 cans cannellini beans
1/4 cup greek yogurt
2-3 tbs. basil oil or normal olive oil
1 tsp. chives
1/4 cup parsley
juice and zest of 1 lemon
3 tbs. goat ricotta or regular, whole milk ricotta
salt and pepper to taste
For the ramps:
1 tbs. butter
3-4 tbs. white wine
1 bunch of ramps, cleaned with ends removed
1 loaf bread, sliced
olive oil for drizzling
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