Garlic bread gets an update in this irresistible loaf scented with fresh spring ramps and loaded with Parmesan cheese.
Course Side Dishes
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1loafwhole grain micheor country loaf
1/2cupshredded Parmesan cheese
Preheat the oven to 400F.
Trim the ends of the ramps and discard. Slice off the greens and reserve. Mince the bulbs finely or pulverize in a mortar and pestle.
Mix olive oil and the crushed ramps together and let infuse while you prepare the bread.
Using a sharp bread knife, slice 1-inch grid lines into the loaf, stopping before you cut through the bottom crust.
Place the bread on a foil-lined pan. Using a pastry brush, rub the ramp-oil into the cut sections of the bread, getting into all the crevasses. Wrap the loaf in foil and bake for 10 minutes.
Mix the two cheeses together in a small bowl. Remove the loaf from the oven and open the foil. Use a fork to separate the cross-hatches in the bread and sprinkle the cheese evenly in the cuts. Leave the foil open and return the bread to the oven.
Bake cheesy ramp pull-apart bread for an additional 15-20 minutes or until the exterior is crispy and the cheese is melted. Meanwhile, slice the tops of the ramps.
Remove bread from the oven and sprinkle generously with chopped ramps. Serve at once.
Green onions and garlic may be substituted for the ramps in this recipe. Pulverize the garlic with the olive oil and use the green tops of the onion to finish the bread.