2014 In Review // Local: News, Sports Nat'l: News, Sports, Entertainment, Talkers | Top 20 Most Read Stories 

Bite Of Minnesota: Cheesy Ramp Bread

View Comments
Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
Read More
Today's Most Popular Video
  1. WCCO Viewers' Choice For Best Chinese Restaurant In MN
  2. Patina Ends Online Sales
  3. 2 MN Colleges Among Best In Nation For Food
  4. CDC Reviews Atlanta Lab Mistake That Exposed Workers To Ebola
  5. It's Boxing Day!

Each year I look forward to spring, not just for the warmer temperatures and chirping birds, but also for the start of our food cycle. Typically ramps and morels kick it off but with the severe fluctuation in temperature I was afraid all hope was lost for these foraged goodies. Luckily I was wrong and with the cool Memorial Weekend, foragers were out in full force gathering up bunches of ramps and bags of morels for our enjoyment.

I’ve made quite a few recipes with ramps in the past and they work well with any recipe that calls for garlic, onions, or leeks. My favorite ramp recipe comes from a childhood friend and since it is so indulgent, it’s probably a good thing that ramps only come around once a year.

This recipe is quite similar to a cheesy garlic bread, but with an upscale twist. Typically I use slices of brie but this year I wanted to try a camembert and blue cheese mix called Cambozola. It’s creamy like a brie or camembert but pungent like a blue cheese and is simply delicious for blue cheese lovers like me. Here’s what you do:

(credit: Crystal Grobe)

(credit: Crystal Grobe)

Slice open a loaf of ciabatta bread lengthwise and slather it with butter. Thinly slice or chop a bunch of ramps (greens and all) and sprinkle over the buttered ciabatta. Top with slices of Cambozola and place on a foil covered baking sheet. Place under a pre-heated broiler for 1-2 minutes until cheese is melted and bubbly. Let cool slightly and slice into pieces for serving. Voila, you now have fancy cheese bread! Just about any cheese will work for this recipe, so feel free to choose something milder or go bold with the Cambozola.

(credit: Crystal Grobe)

(credit: Crystal Grobe)

Since most stores rely on foragers to provide ramps, it’s a good idea to call ahead to local co-ops and see what the current supply looks like. I’ve had recent success at Whole Foods and past success at Mississippi Market. Act quickly – the season is short!

View Comments
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 2,559 other followers