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
- 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.