Ramp and Oyster Mushroom Bruschetta


1 pkg. oyster mushrooms, chopped

1 bunch ramps (spring garlic), bottom 1/2" removed

1 Tbl. butter

1 cup shredded fontina cheese, shredded

1/4 cup butter, softened

2 tsp. Cow-abunga seasoning

2 clove garlic, chopped

1 loaf French bread


  • 1

    Preheat oven to 350. Slice the French bread into 1" slices.

  • 2

    Combine the chopped garlic and 1/4 cup softened butter in a small bowl, mix to combine.

  • 3

    Spread the bread slices with garlic butter. Place on a baking sheet and reserve.

  • 4

    Heat 1 tablespoon butter in a sauté pan over medium heat, add mushrooms and season.

  • 5

    Cook two minutes, the add ramps and sauté an additional minute

  • 6

    Divide mixture evenly on to bread slices

  • 7

    Cover with fontina cheese and bake until melted and bubbly, about ten minutes. Serve warm

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