b'mushrooms on ricotta crostiniINGREDIENTS DIRECTIONS3 tablespoons unsalted butter 1.Toast the bread in a toaster or oven until brown.8 oz. oyster mushrooms, pulled Set aside.apart or slicedinch thick 2.In a medium skillet, melt half the butter. Add the1012 ramps, cleaned, chopped white ramp bulbs and cook over moderately highin 2 inch pieces, white bulbs and heat, stirring, until both the butter and ramps aregreen leaf separated just starting to brown, 3-4 minutes. Add the green pound fresh ricotta cheese (1 leaves and cook 30 seconds more, until justcup) wilted. Season lightly with salt and pepper. PourKosher salt ramps and brown butter into a bowl and setFreshly ground pepper aside.Four -inch-thick slices of rustic 3.In the same pan, melt the rest of the butter onbread medium-high heat. Add the oyster mushrooms inMaldon or other flaky sea salt a single layer and let them cook without moving(optional) them until one side is deeply caramelized andPREP TIME: 10 MINUTES golden brown, 3-4 minutes. Flip and brown theCOOK TIME: 50 MINUTES other side, another 1-2 minutes. Season lightlywith salt and pepper, remove from pan and setSERVINGS: 3aside.4.Spread each toast slice withcup of the ricotta.Arrange the mushrooms and ramps on top,drizzling on a little of the reserved brownedbutter. Cut each crostini in half and serve.'