8 ramps or scallions, white and light green parts only, cut into 1-inch
3 garlic cloves, crushed
1 1/2 cups fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground black pepper
1/2 pound pancetta, cut into 1/2-by- 1/4-inch pieces
Ten 1/2-inch-thick slices of ciabatta, cut into 2-by-2-inch squares
How to Make It
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.
In a bowl, mix the ricotta with the 3 tablespoons of oil. Season with salt and pepper.
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.
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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