Queso Fresco and Pickled Ramp Relish Crackers

Inspired by spring flavors, the ramp relish and pea purée are complemented by fresh queso fresco cheese. The dainty pea shoot garnish adds an extra elegant touch.

Wisconsin Cheese Queso Fresco and Pickled Ramp Relish Crackers  Recipe
Active Time
45 Minutes
24 Crackers


Pea Puree:

Ramp Relish:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Queso Fresco can be used in this recipe.


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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Queso fresco was first produced in Puerto Rico and other Latin American countries. Today, it’s also produced by Wisconsin cheesemakers. 

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