Queso Fresco and Pickled Ramp Relish Crackers

Instructions

Pea Puree:

1. Bring 4 cups of salted water to boil in a large saucepan over high heat. Add peas; cook until bright green, about 30 seconds. Remove peas with a slotted spoon, reserving the cooking water. Immediately place peas into a bowl of ice water. Drain.
2. Place peas into a food processor. Cover and puree, adding a tablespoon cooking water at a time until smooth. Season with salt to taste. Set aside.

Ramp Relish:

1. Trim ramps. Thinly slice the white portion of ramps, and cut the green portions into 1-inch pieces. Place ramps into a large bowl.
2. Cook and stir the water, vinegars, sugar and salt in a large saucepan over high heat until sugar and salt are dissolved. Pour brine over ramps. Cool completely.
3. Drain ramps. Combine the ramps, radishes, olive oil, mint, shallot and garlic in a large bowl. Season with salt to taste. Spread reserved pea puree on crackers. Top each with queso fresco, relish and pea shoots.