Ramps w/ Pine Nuts, Raisins & Ricotta Crostini

I didn't use all of the precious ramps for just butter, silly.

I saved some for these.

I have had this recipe bookmarked from the Franny's Brooklyn cookbook for a whole year, hoping ramps would come my way.

The original recipe calls for soaking the raisins in Moscato vinegar, a hard to find amazing sweet wine vinegar from Asti in Piedmont that tastes like grapes.

But guess who happens to have a bottle of this vinegar in her cupboard? Yes, I do.

I'm sorry, but I didn't have enough of these to share, so I ate them all myself.
Even poor Henry didn't get to try one of these.

Crostini w/ Pine Nuts, Raisins & Ricotta (from Franny's Cookbook)

4 pieces of good ciabatta, toasted & drizzled w/ olive oil
1/4 cup golden raisins
1/2 cup fresh ricotta cheese
sea salt & pepper
2 tbsp of Moscato, white balsamic or champagne vinegar
1 tbsp toasted pine nuts
pinch of hot chili flakes
3 oz. of ramp leaves (I also used the bulbs)
olive oil

Soak the raisins in the Moscato vinegar for 4 hours minimum, and up 12 hours.

Chop the ramps into small pieces and saute them in a heavy skillet for 2 minutes until beginning to soften.
Add the raisins with some of the reserved vinegar to the pan and some chili flakes. Saute another 2 minutes or so.

Take mixture off the heat and stir in the toasted pine nuts.

Smear fresh ricotta cheese on toasted ciabatta slices and spoon the ramp raisin nut mixture on top of each slice.

Cut each slice in half to make 8 crostini.

Drizzle with some good olive oil and sprinkle w/ sea salt.

Serve.
Eat.
Love.