Spreading ramp pesto turns toast into the ultimate ramp garlic bread. The broiler works its magic turning the bread golden brown and melting the fresh mozzarella.
- 1 bunch of ramps (about 7), trimmed, whites and leaves separated
- 1/4 cup walnuts
- 1/2 ounce grated Parmesan plus more for garnish
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt plus more for seasoning
- 1/4 teaspoon black pepper plus more for seasoning
- 1/3 cup olive oil plus more for drizzling
- 1 round loaf crusty bread, sliced
- 1/2 pound fresh mozzarella, thinly sliced
- 2 tablespoons chives
- Bring a small saucepan of salted water to a boil. Blanch the ramp leaves for 30 seconds. Shock in a small bowl of ice water to stop cooking.
- Roughly chop the white parts of the ramps. Pulse in a food processor until minced. Add the ramp leaves, walnuts, Parmesan, lemon juice, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
- Adjust a rack in the oven about 4 inches from the broiler and preheat on high. Arrange the bread on a sheet pan and drizzle with olive oil. Top each with a few slices of mozarella. Broil for 3-4 minutes until the mozzarella has melted and the bread is golden on the edges.
- Spread the pesto on the bread and season with salt and pepper before serving immediately.