Unapologetically inspired by the terrific kitchen at French Louie – one of my favorite spots to enjoy a glass of rosé this summer in NYC – this is a classic dish that is as good as its three ingredients.
Initially, I would not have thought that delicate ramps would shine so brightly against the richness of raclette cheese, but they make for the perfect pairing, and I have made this dish three times already this spring. It was a popular start to our ramps & rosé soiree!
Ramp season is ending so, run to the greenmarket and make this delicious spring starter while you still can. Make sure to grab some crusty bread for scooping it all up too.
Ramps & raclette
You’ll need:
- 1/2 lb raclette cheese, diced
- 2 tablespoons butter
- 2 bunches fresh ramps, trimmed
1. Preheat oven to 375F. Raclette is known for its great melting ability, but don’t broil this so that you don’t burn the ramps (the butter will help with that too).
2. Add butter to a deep baking dish. Layer cheese and ramps, keeping them whole, in the dish and place in oven.
3. Bake for about 20-25 minutes, until cheese is melted and just starting to bubble. Serve family style with crusty bread for dipping/scooping.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jordan and Cindy at My Daughter and I.
Bam's Kitchen says
May 26, 2015 at 8:56 amCan you believe it? I have never eaten a ramp but heard they are lovely and so much wanting to try this spring vegetable. I love how simple this dish is and how perfectly it would go with a slice of crusty bread and a glass of wine.
saffronandhoney says
May 26, 2015 at 12:12 pmI think it makes for quintessential spring food! Thank you, Bam! And how about a wild garlic variety to substitute for the ramps – any luck with that?
Teresa says
May 26, 2015 at 8:49 pmThat sounds wonderful – I’m glad to hear the ramps stand up well to the raclette.
saffronandhoney says
May 26, 2015 at 8:52 pmThe raclette just envelops them nicely. Thank you, Teresa!
Karen (Back Road Journal) says
May 27, 2015 at 12:52 pmWhat a nice combination, thanks for sharing the idea Ksenia. Your entire meal at your ramps and rosé party sounds terrific. I know everyone must have had a wonderful time.
saffronandhoney says
May 27, 2015 at 3:38 pmIt was wonderful to have everyone relax and enjoy a good meal together! Thank you, Karen.
mimi says
June 1, 2015 at 1:23 pmI’m dying here. I love raclette, for one thing. But I can’t get my hands on ramps wheere I live, so I’ve never played with them!!! This combinations looks really incredible. Thanks for the heads up on French Louie – my daughter lives in NYC and I’ll be visiting soon…
saffronandhoney says
June 1, 2015 at 2:14 pmEnjoy your visit, mimi! I think we’re just about done with ramps here for the season, sadly.. I saw some ramp pesto at the market yesterday, but that was about it!