Grilled Ramp Bruschetta Recipe | The Pitcher Inn
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A Spring Recipe from Chef Sue Schickler

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As any Vermonter knows, the true arrival of spring can often be marked by the appearance of Ramps on the forest floor. A species of wild onion, Ramps are (sorry) rampant in our neck of the woods in the spring time…

To Drink: When considering a wine pairing for this appetizer it is important to consider not just the pungent nature of the Ramps but also the smoky elements from the grilling, the spice of the Harissa and the fattiness of the egg yolk.  This is a perfect place for one of my favorite wines, the 2013 Domaine du Bagnol Cassis Blanc.  A blend of Marsanne, Clairette Blanc and Ugni Blanc grapes, the wine gets some fullness on the palate from the Marsanne that is balanced by the acidity of the Clairette and Ugni Blanc and finishes with the faintest hint of salinity.
 

Grilled Ramp Bruschetta (for four)
4 sliced country bread
6 Tbs extra virgin olive oil
1 clove garlic, sliced in half
1 bunch ramps
½ lemon
6 Tbs crème fraîche
2-4 tsp harissa (to taste)
kosher salt (to taste)
4 sunny side up eggs
 

 

Brush the bread on both sides with olive oil.  Grill on both sides long enough to get nice grill marks without fully hardening the bread.  Rub the bread with the cut side of the garlic clove.
 

 

Toss the cleaned ramps with a little olive oil and salt to taste.  Grill until the bulbs are fairly tender. Transfer to a plate and squeeze over a little lemon juice.
 

 

Combine the crème fraîche with harissa and salt to taste.  Spread each toast with the crème fraîche mixture, top with a few ramps and a fried egg.