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.
Wild Ramp Cream Cheese
Yield: 8 ounces
8 ounces good cream cheese
1 or 2 wild ramps, washed, root end removed, and finely diced (You may use the entire plant, but I use just the stems here and save the greens for cooking.)
- In a small bowl, stir the ramps into the cheese using a spoon.
The cheese will keep covered tightly in the refrigerator for about one week.