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Ingredients
- 1 baguette, cut in half lengthwise then the cut side deeply scored on the diagonal
- 2 cloves garlic, coarsely chopped
- Very large handful, as in: maybe FOUR very large handfuls, cleaned and coarsely cut up ramps
- 1/2 cup extra virgin olive oil or as needed/desired
- 2-3 ounces/75-125g Parmesan or pecorino cheese, cut up or grated
- Salt to taste–several pinches, you want it to be a bit salty at this stage though it won’t taste so when it roasts onto the bread
Preparation
Step 1
In a blender or food processor, whirl the garlic with the ramps and olive oil and when it is a smooth paste add the cheese and continue to puree until its smoothish. If you need more olive oil as you go along, add it.
Heat the oven to 225C/450F gas mark 8. Place the baking sheet with the baguette on the top rack of the oven (the hottest part) and roast for about 10 -15 minutes or until the bread is crisp and browned in spots; if it needs to go longer, leave it longer though check on it in five minutes or so. If it isn’t crisp enough plop it under the broiler/grill and get the top all melty crisp and browned.
Eat right away. A nice glass of red wouldn’t go amiss.