© Michael Turek
Active Time
40 MIN
Total Time
2 HR 25 MIN
Yield
Serves : 10 to 12

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of his refrigerator. Slideshow: Great Ideas for Bruschetta and Crostini

How to Make It

Step 1    

In a saucepan, toast the coriander seeds over moderate heat until fragrant, 1 minute. Add the vinegar, sugar, bay leaves, crushed red pepper and 2 tablespoons of salt. Bring just to a boil, stirring to dissolve the sugar and salt. Remove the brine from the heat and add the ramps and garlic. Let stand at room temperature for 2 hours. Drain the ramps, reserving 3 tablespoons of the brine.

Step 2    

In a bowl, mix the ricotta with the 3 tablespoons of oil. Season with salt and pepper.

Step 3    

In a skillet, cook the pancetta over moderate heat, stirring, until browned and just crisp, 8 to 10 minutes. Remove from the heat and add the reserved 3 tablespoons of brine, scraping up any browned bits in the pan.

Step 4    

Preheat the broiler and set a rack 8 inches from the heat. Brush the bread with oil and arrange in a single layer on a large rimmed baking sheet. Broil until golden, 1 minute per side. Spread half of each crostini with the ricotta and top with the pickled ramps, pancetta and any pan juices, then serve.

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