RAMP GARLIC BREAD

A recipe from the Millstone Café

Featuring garlicky ramps as the star ingredient, this "Ramp Garlic Bread" recipe adds a tasty twist to a classic favorite—a perfect treat to make during ramp season this spring! From our kitchen to yours, we hope you enjoy this seasonal recipe from the Millstone Café’s Executive Chef, Justin Rumsey.

Ingredients:

• 7–8 stalks of ramps, with the leaves separated from the whites

• 1/4 cup pistachios

• 1/2 ounce grated parmesan cheese

• 1 Tbs fresh lemon juice

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• 1/3 cup olive oil

• 1 loaf French bread, sliced in half lengthwise

• 1/2 pound fresh mozzarella, thinly sliced

• 2 Tbs chives, for garnish (optional)

Steps:

• Bring a small saucepan of salted water to a boil. Blanch the ramp leaves for 30 seconds, and then shock them in small bowl of ice water to stop cooking.

• Roughly chop the white parts of the ramps and pulse in a food processor until minced. Add the ramp leaves, pistachios, parmesan, lemon juice, pepper flakes, salt and pepper. Puree the mixture and drizzle in the olive oil while the food processor is running to make a pesto.

• Set oven to broil. Arrange French bread on a sheet pan and drizzle with olive oil. Top each piece of bread with sliced mozzarella and broil for three minutes (or until cheese has melted and the bread is golden on the edges).

• Remove bread from the oven and spread the ramp pesto on top. Garnish with chives and serve immediately. Enjoy!