Ramp and Cranberry Agrodolce over Whipped Ricotta Cheese
If you are having guests over or just looking to expand on a quiet dinner in, this combination of sweet and sour sauce is a perfect solution!
A taste of Italy. Agrodolce sounds like a very fun and exotic dish made with hard to find ingredients, but in actuality, it’s a broad Italian term loosely meaning ‘sweet and sour’ and is often the combination of sugar or honey with a vinegar. These types of sauces can be used in many recipes, such as a roasted glaze, sauce or marinade. For this plate, I wanted to wilt down the ramps and have a lot of contrasting flavors, bringing in the shallots and cranberries. As the sauce came together, both ends of the spectrum started to fall into place effortlessly in this mixture-what a perfect topping for the light ricotta base!
Textures are key! Once we have the flavors identified, there are a few points to highlight with general presentation here. First, since this will likely be assembled prior to being served, having a good crunch to the bread is not only to add a great texture, but to support the liquid on top. If the bread is not toasted enough, the whole dish will become soggy 🙁 Also, I’d be attentive to the ratio of ricotta to the agrodolce sauce. While the neutrality of the ricotta was a perfectly welcomed presence, given the subtle flavors in the ramp and shallots, too much will overwhelm them and actually take away from the dish. Err on the side of caution and go a little light on the cheese and drizzle liberally with the sauce and toppings-it will accentuate the ramps and you will be glad you did!
Looking for more finger food for your next gathering? Check out some of these other great crowd pleasers:
Italian Sausage and Spinach Stuffed Mushrooms
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
Blueberry Jalapeno Relish over Brie
Caramelized Onion and Cherry Bruschetta
Summer is here and we are ready to cook with seasonal produce! Are you looking to forage ramps of your own? Check out the blog to follow along on my excursion!
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Ramp and Cranberry Agrodolce over Whipped Ricotta Cheese
Equipment
- Skillet
- Toaster/toaster oven
- Mixing bowl
- Immersion blender
- Kitchen knife
Ingredients
- 2 tbsp Olive Oil
- 1 1/2 tbsp Balsamic Vinegar
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tbsp Maple Syrup Sugar Free if keto
- Salt and Pepper
- 4 stalks Ramps
- 1 medium Shallot
- 1/4 cup Pecans
- 1/4 cup Dried Cranberries
- 1/2 cup Ricotta Cheese
- 1 tbsp Olive Oil
- 1/2 squeezed Lemon (optional)
- 1 loaf Artisan Bread
Instructions
- Heat skillet and add pecans. Toast until little browned in color. Remove and set aside.
- In mixing bowl, add ricotta and using immersion blender, blend until smooth. Slowly add 1 tbsp olive oil a bit at a time to incorporate. *If you'd like a little more flavor in this dish, this is where the lemon would also be added. I'd suggest waiting until you make the agrodolce to taste and see preference.
- In skillet, heat olive oil and add thin slices of shallots, cooking until just starting to become translucent.
- Add balsamic, red pepper, cranberries, and syrup, and and turn down heat, allowing sauce to thicken, about 5 minutes.
- As the sauce starts to thicken, add large slices (about 1 inch) or the ramp leaves to caramelize in the sauce. Taste and add salt and pepper to preference.
- While the sauce is cooking, slice diagonal pieces of baguette and toast.
- Serve each slice with a spread of ricotta, topped with the ramp sauce. Top with toasted pecans and enjoy!
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