Ramp Pesto Crostini
By Melissa's Corporate Chef


1 French Baguette
Extra Virgin Olive Oil, as needed
Melissa’s My Grinder Organic Italian Seasoning, to taste
¼ pound Melissa's Fresh Ramps, rough chopped
2 cups Fresh Basil Leaves, packed
½ teaspoon Kosher Salt
¼ cup Melissa's Pine Nuts
½ cup Extra Virgin Olive Oil
1/3 cup Fresh Parmesan Cheese, grated
Melissa's Key Limes, juiced, to taste


Preheat the oven to 350ºF.

Cut the baguette, on the bias, into ¼ inch slices. Drizzle the slices with olive oil and season with the Italian seasoning.

Place them in a single layer on a cookie sheet, and then place in the oven. Bake for 10-15 minutes or until golden brown and crispy. Remove from the oven and let cool.

Place the ramps, basil, salt and pine nuts in a food processor and pulse until smooth. With the processor running, slowly drizzle in the olive oil. Stir in the parmesan cheese. Check for seasoning. Makes about 2 cups.

Spread the pesto on the sliced bread and serve. Refrigerate any extra pesto.

Makes about 35 crostini