The next day, thinly slice some good bread–I used walnut sourdough–and put it in to toast. Heat up a griddle pan over high heat, and season a couple of not-huge portobello mushrooms before putting them in the pan and squishing them down with a spatula a bit. As they sizzle, thinly slice a pear and shave some Parmesan or Pecorino Romano cheese. Flip the mushrooms and pull your leftover pesto out of the fridge, along with some greens. When the toast pops, spread it with a good dollop of pesto, and top it a handful of greens, and a few slices of pear. Slice the mushrooms on the diagonal like a steak, and drape over the pear. Top with cheese, and eat, rapturously. I was too greedy to wait and take photos, so you’ll have to take my word that these open-faced sandwiches are as pretty as they are delicious.
Ramp Pesto
Ingredients:
1 bunch ramps (8-10), washed, trimmed, and cut into 4-inch pieces
8-10 basil leaves (optional)
1/4 cup walnuts, chopped
1 oz Parmesan or Pecorino-Romano cheese
2 tbsp olive oil
1/2 tsp salt
zest and juice of one lemon
Instructions:
Add all ingredients to a food processor and process until well-combined, adding more water if necessary to achieve a thick but smooth consistency–think frosting.
