Wild Ramp Cream Cheese

by Laura on May 13, 2011

If you are lucky enough to find some ramps this spring, and you can barely wait to cook with them, you can tame them and get one or two onto your plate in a heartbeat with this cream cheese.  Smeared onto some good bread, a bagel, or crispbread, these wild leeks, redolent of garlic and chives, breathe their pungent breath into and through a creamy cheese.  Just one or two do the trick.  As they are mild early in the spring and increasingly sharp, use more or fewer as the season dictates.


{ 8 comments… read them below or add one }

1 Frances May 13, 2011 at 8:29 am

Wild ramp? That’s a new one for me… never heard of it.

2 Laura May 13, 2011 at 9:20 am

I think they grow in Alabama, too. Watch for them at the farmer’s market or at a Whole Foods if you’re not up for foraging. They’re delicious–texture of an extra crisp scallion, and packing a garlic and chive punch.

3 krisannjacobson May 14, 2011 at 9:12 am

Wow. I’ve never heard of these either!

4 SmithRatliff May 16, 2011 at 2:47 pm

Yum… Ramps are delicious, as are bagels and cream cheese. I’m sure the three together is just fantastic!

5 Becki Sue May 16, 2011 at 3:55 pm

I just picked a gallon-sized baggie of ramps this weekend, in northern Michigan. Used some for a morel mushroom and ramp galette. Planning to make ramp pesto soon. Definitely will put this on the list if there are any left!!

6 Laura May 16, 2011 at 4:51 pm

Becki Sue, Ooh, you’re lucky to have found so many. And your recipes sound delicious.
SmithRatliff, Yes, they’re a pretty good combination.

7 Meagan @ Scarletta Bakes May 17, 2011 at 1:45 am

Ramps are a revelation, and their unique flavor in a cream cheese would be absolutely lovely.

I can’t wait to try this – thank you for the recipe!

8 Aaron May 17, 2011 at 7:23 pm

Good call! I just harvested a huge bag full in NY state. Yum!

Leave a Comment

Previous post:

Next post: