Author Notes
Three ingredients with the help of a little salt, olive oil and one skillet join together to deliver a sweet and savory bite of spring that melts in your mouth. —TasteFood
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Ingredients
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Extra-virgin olive oil
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8
1/2" slices baguette
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8
ramps, ends trimmed, leaves trimmed and reserved
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sea salt
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1
ball buffalo mozzarella (approx. 6 ounces) room temperature, cut in half, each half cut in 4 slices
Directions
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Heat 1 tablespoon olive oil in a skillet over medium heat. Arrange baguette slices in one layer. Cook until golden brown on both sides. Remove.
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Add 1 tablespoon oil to skillet. Add ramps; sprinkle with 1 teaspoon salt. Sauté until golden brown and soft. Remove from heat. Slice ramps in half lengthwise.
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Take 4 reserved ramp leaves and stack on top of one another. Roll up lengthwise. Cut horizontally in thin strips.
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To assemble arrange crostini on platter. Arrange slice of mozzarella on crostini. Top with ramps. Garnish with ramp leaf chiffonade. Sprinkle with a little sea salt.
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