Ramps & Burrata Toast

This decadent toast layers jammy ramps and wild onion chives to create a luscious foraged snack.

What do Ramps taste like?

Ramps (Allium Tricoccum) are in the same genus as onions, garlic, and leeks, and you can taste it! Ramps have the recognizable pungency of garlic and onions, but with less of the spicy bite when eaten raw. While it is perhaps more common to use the leaves of the ramps, this recipes calls for just the ramp bulbs after they’ve been confited.

How do I Confit the Ramp Bulbs?

The short answer is: cook them low and slow in lots of oil.
The longer answer: check out our recipe showing how to confit ramp bulbs!

Is it Sustainable to eat Ramp Bulbs?

Generally speaking, it’s wise to only harvest the leaves of ramps (one leaf per plant) because this allows the plant to continue growing and regenerate. But there are plenty of instances where a ramp patch is healthy enough that harvesting some of the bulbs won’t endanger the wellbeing of the patch. We always encourage foragers to harvest ethically and sustainably. If you want to know more, check out this article about how to sustainably harvest ramps.

Where to Buy Ramps

Right here! Foraged Market lets you purchase wild and specialty foods directly from foragers, farmers, and food artisans. Buy Ramps!

5 from 1 vote

Ramps and Burrata Toast

This decadent toast layers jammy ramps and wild onion chives to create a luscious foraged snack.
Prep Time5 mins
Active Time5 mins
Total Time10 mins
Course: lunch, sandwich, Snack
Cuisine: Foraged, Wild
Keyword: burrata, ramps, toast, wild garlic, wild onions
Yield: 4 servings
Calories: 200kcal
Cost: $20


  • 1 Skillet


  • crusty bread
  • burrata [or ricotta]
  • sliced confit ramp bulbs and oil
  • wild onion chives, chopped [or chiffonade ramp leaves]
  • flakey salt
  • lemon zest


  • 1. In a skillet set over medium heat, warm a tablespoon of the ramp confit oil. Place thick slices of bread into the pan and fry until crisp and golden brown.
  • 2. Top the toasted bread with burrata and layer with slices of the confit ramp bulbs. Drizzle on a little more of the oil, sprinkle with wild onion chives, and finish flakey salt and lemon zest.

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