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Ingredients
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Assorted Breads
Ramp Garlic Butter (VG) — makes about 1 cup
Olive Oil Dipping Bowl (VG)
Method
Assorted Breads
Prep and warm breads
Preheat oven to 375°F (190°C). Halve the baguette and slice ciabatta and sourdough into 1/2-inch thick pieces. Lightly brush both sides of each slice with olive oil (about 2 tablespoons total) and arrange in a single layer on a baking sheet.
Warm in the oven for 6–8 minutes until edges are golden and centers are just warmed through. Remove from oven and transfer to a basket lined with a clean towel to keep warm. If serving immediately, loosely cover to retain heat.
Ramp Garlic Butter (VG)
Prepare ramp garlic butter
If using fresh ramps, trim roots and rinse thoroughly to remove grit. Pat dry and chop both white and green parts finely until you have about 3/4 cup. If ramps are unavailable, substitute mild green onion/shallot (same quantity).
In a medium bowl, add 1 cup softened unsalted butter. Add the chopped ramps, 2 finely minced garlic cloves, 2 tablespoons finely chopped parsley, 1 teaspoon lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and optional 1/8 teaspoon red pepper flakes. Using a spatula or fork, mix until fully combined and uniformly green from the ramps.
Taste and adjust seasoning: add a pinch more salt or a few drops more lemon if it tastes flat. Transfer the butter to a small serving dish or form into a log on parchment and chill for 15–20 minutes to firm slightly if you prefer sliceable rounds. Keep at room temperature for 10–15 minutes before serving if chilled so it becomes spreadable.
Olive Oil Dipping Bowl (VG)
Assemble dipping oil
Pour 1/2 cup extra-virgin olive oil into a shallow dipping bowl. Add 1 teaspoon balsamic vinegar in the center; do not stir so it creates an attractive swirl. Sprinkle 1/4 teaspoon fine sea salt, 1/8 teaspoon freshly ground black pepper and optional 1/2 teaspoon dried oregano or za'atar over the oil. Present with a small spoon or brush so guests can mix a little as desired.
Plating and service
Arrange the warm bread slices in a basket or on a wooden board. Place the ramp garlic butter in a small ramekin and the olive oil dipping bowl beside it. Provide small butter knives or spoons and napkins. Recommend guests tear pieces of warm bread, spread ramp garlic butter, or dip into the olive oil mixture.
If preparing in advance: warm the bread just before service, keep butter chilled until 20 minutes prior, and cover the dipping oil tightly to preserve freshness.