I had some sad, shriveling ramps in the crisper. Also, a bit of basil leftover from a Caprese appetizer I made for the past holiday weekend.
I couldn’t bear to throw out the ramps because those suckers are so expensive and hard to find. So ramp pesto was about to happen when I remembered a recipe for puff pastry zucchini twists I spotted in a German cooking magazine.
Deciding to make a ramp and basil riff on that recipe, I defrosted one of my trusty puff pastry sheets. Then I grated some parmesan cheese, chopped up the rest of the ramps and basil, and created this appetizer recipe.
I’m saying bye-bye to May with my last ramp recipe for the season. I promise it’s the last one even though that makes me sorta sad. Breaking up with ramps is tragic however, I am so moving on to rhubarb which cheers me up a little.
This Ramp Basil Parmesan Puff Pastry Sticks appetizer recipe is dead easy and perfect for entertaining guests who will enjoy a cheesy, crunchy spring-flavored delight. The taste is puff pastry meets garlic bread.
Use more cheese if you would like the sticks to have a bigger cheese flavor. The recipe is a cinch to adapt into a sweet or seasonal version. Use cinnamon and nuts, fresh herbs, or even a lavender lemon combo. A three-cheese version with red or green pesto or tapenade would also be delish.
Ramp Basil Parmesan Puff Pastry Sticks
Ingredients
- 1 sheet puff pastry
- 1 egg
- 3 tablespoons milk
- kosher salt and freshly ground pepper
- 1/2 cup chopped shredded ramps
- 1/3 cup chopped fresh basil
- 1/2 cup grated parmesan cheese
Instructions
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Line two baking sheets with parchment paper. Preheat the oven to 375 F.
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Place the puff pastry sheet on a floured surface and roll out into a 9 x 12-inch rectangle.
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whisk together the milk and egg in a small dish.
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Brush the sheet with the egg-milk mixture.
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Sprinkle salt and pepper over the top.
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Distribute the chopped ramps and then the basil over the top.
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Sprinkle 2/3 of the parmesan cheese over the ramps and basil layer.
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Use your palms to gently press the toppings into the puff pastry. You can also gently go over it once or twice with a rolling pin.
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From the shorter side, cut the pastry sheet into 12 strips.
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Gently twist each strip into a spiral and lay on the baking sheets. If the ends are too long, tuck them in or trim them. Your choice.
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Brush the spirals again with the egg-milk mix and sprinkle the remaining parmesan cheese on top of the spirals.
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Place in the oven and bake for 10 minutes, or until golden brown.
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Remove from oven. Let cool for 5-10 minutes before serving.