Ramp Ricotta Hernshaw Farms Mushroom Flatbread


  • 1 pre-made flatbread crust (or homemade if preferred)
  • 1 cup fresh ramps, cleaned and chopped
  • 1 cup Hernshaw Farms mushrooms, sliced
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional, for added spice)
  • Fresh thyme leaves


  1. Preheat your oven to 425°F.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped ramps and sliced mushrooms. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes. Season with salt, pepper, and red pepper flakes if desired. Set aside.
  3. Place the flatbread crust on a baking sheet lined with parchment paper.
  4. Spread the ricotta cheese evenly over the flatbread crust, leaving a small border around the edges.
  5. Spoon the sautéed ramps and mushrooms over the ricotta layer.
  6. Drizzle the remaining olive oil over the toppings.
  7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and crispy.
  8. Once done, remove from the oven and let it cool slightly.
  9. Garnish with fresh thyme leaves.
  10. Slice the flatbread into desired portions and serve immediately.

Recipe by:

chef paul smith