Ingredients
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½ cup [110 g] Unsalted Butter
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1½ tsp Truffle Oil
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10 Ramps
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¼ cup [60 ml] Olive Oil
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Kosher Salt
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Four 1-in- [2.5-cm-] thick slices Sourdough Bread
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2 Radishes
Directions
Steps
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1
Done
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In the bowl of a stand mixer fitted with the whisk attachment on medium-low speed (or in a large bowl, using a handheld mixer), combine the softened butter, truffle oil, and ramps, beating until smooth and well mixed. (The butter will keep, covered, in the refrigerator for up to 5 days and in the freezer for up to 6 months.) |
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2
Done
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Heat 2 Tbsp of the olive oil in a large skillet over medium heat, and sprinkle with ½ tsp of salt. Place 2 slices of the bread in the pan and cook until light golden brown on one side, 2 to 3 minutes. Flip and cook on the other side until light golden brown, another 2 minutes. Transfer the toast to a platter, and repeat with the remaining 2 slices of bread and 2 Tbsp of olive oil. |
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3
Done
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Serve the toast warm with a generous smear of the truffled ramp butter and a few slices of radish on top of each serving. |
