Ramp and Goat Cheese Toasts

May 2013 303I began researching ramp recipes well before they first made an appearance at the farmers’ market. The recipe I was most excited to try is one I found as part of an advertisement in the April 2013 issue of Saveur Magazine.

The recipe for Ramp and Goat Cheese Toast is from Chef Dan Kluger at ABC Kitchen, which¬† was named the best new restaurant in 2011 by the James Beard Foundation. While you could certainly tackle the recipe in one day, I found it more convenient to break it down—I made the ramp butter one day, Larry pickled the ramps the next, and we assembled and enjoyed the toasts the following evening. It is, without a doubt, the best ramp dish I have tasted yet. The flavor and texture combination is out of this world—the sweet, pickled ramps play off the mellow, garlicy ramp butter, and the crunchy, toasted bread compliments the silky ramp butter and pillowy goat cheese. I can think of no better way to celebrate spring.

Ramp and Goat Cheese Toast (adapted from Chef Dan Kluger’s recipe for ABC Kitchen in Saveur, April 2013)

1 lb. ramp greens, washed and dried (from Harmony Valley Farm)
1/4 lb. butter
2 tsp. salt
1/4 lb. soft butter
4 slices of rustic sourdough bread (I used Madison Sourdough’s Country Sourdough)
1/2 cup goat cheese
1/2 cup pickled ramps, sliced thin (we used this method to pickle the ramps)
Freshly milled black pepper and coarse sea salt

In a saute pan, heat the butter until it becomes foamy. Saute ramps until wilted and season with salt. Immediately cool in a mixing bowl set over ice.

In a blender, puree sauteed ramps with the second set of butter until mixed together, then cool in the refrigerator.

Drizzle bread with olive oil and cook on the griddle until golden and crispy. Evenly spread ramp butter onto the toast. Garnish with dollops of goat cheese and pickled ramps. Finish with black pepper and sea salt.

Category: Kristin's Kitchen One comment »

One Response to “Ramp and Goat Cheese Toasts”

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