Ramp and Cranberry Agrodolce over Whipped Ricotta Cheese
A fabulous combination of sweet and sour, this dish is a perfect appetizer for your next gathering or a great treat for a dinner in!
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!