Crostini With Sautéed Ramps

• Extra-virgin olive oil
• 8 1/2" slices baguette
• 8 ramps, ends trimmed, leaves trimmed and reserved
• sea salt
• 1 ball buffalo mozzarella (approx. 6 ounces) room temperature, cut in half, each half cut in 4 slices

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Arrange baguette slices in one layer. Cook until golden brown on both sides. Remove.
2. Add 1 tablespoon oil to skillet. Add ramps; sprinkle with 1 teaspoon salt. Saute until golden brown and soft. Remove from heat. Slice ramps in half lengthwise.
3. Take 4 reserved ramp leaves and stack on top of one another. Roll up lengthwise. Cut horizontally in thin strips.
4. To assemble arrange crostini on platter. Arrange slice of mozzarella on crostini. Top with ramps. Garnish with ramp leaf chiffonade. Sprinkle with a little sea salt.

extravirgin olive oil, baguette, ramps, salt, buffalo mozzarella

Taken from food52.com/recipes/4347-crostini-with-sauteed-ramps (may not work)