Ramps and Goat Cheese Bruschetta

Ramps and Goat Cheese Bruschetta

By Terry Published: July 10, 2012

  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

This delicious bruschetta from Kalen, Lucky Dog Farms features ramps, a wild leek which comes into season only in March and April.


  • 1 bunch ramps washed and roots trimmed
  • 8 ounces goat cheese plain or herbed, softened.
  • 1 loaf bread (baguette or sour dough loaf), sliced in 1” slices


  1. Trim leaves from ramps, roll and chop into ribbons.
  2. Chop the ramp bulbs finely and mix with the leaves (should be about 1 ½ - 2 cups).
  3. Drizzle 2 tablespoons olive oil into ramps and toss gently.
  4. Toast the slices of bread under a broiler until golden.
  5. Spread a layer of goat cheese on each slice, top with a spoonful of ramps, and then salt and freshly cracked pepper to taste.