Fiddlehead-Fern Bruschetta

[Kitchen Witch]

Fiddlehead-Fern Bruschetta

10 ounces ramps
10 ounces fiddlehead ferns
4 tablespoons butter
Pinch Maldon sea salt
Pinch crushed chili pepper
2 cloves garlic (1 chopped, 1 halved)
Half a lemon
4 slices Italian bread
4 teaspoons olive oil
8 slices pancetta, cooked until crisp



Wash ramps and ?ddlehead ferns well. Slice off and reserve the white bulbs of the ramps, and chop the green leaves into thirds. Melt butter in a skillet over medium heat until it starts to froth.
(1) Add ferns, the ramp bulbs, sea salt, and chili flakes. Cook until vegetables are slightly soft, approximately two minutes. Add ramp leaves. Toss and check seasoning. Cook until slightly brown (approximately three minutes). Add chopped garlic. Turn off heat. Drizzle lightly with lemon. Toast or grill bread until brown.
(2) Rub lightly with halved garlic clove and drizzle with olive oil.
(3) Top with ferns, ramps, and pancetta. Serves 4.