Ingredients

• 1 lb. Comte cheese, grated
• 3 bunches of ramps
• 6 oz. local honey
• 1 pull man brioche, sliced lengthwise
• 1 tsp unsalted butter
• 1 Tb olive oil
• Salt and fresh pepper
• 1 clove garlic

Procedure

Preheat your oven to 350 degrees. Clean the ramps by cutting off the ends and trimming the leaves and leaving a little green. Make sure too wash them in cold water and dry. Slice the ramps thin, about a quarter inch. Chop the garlic well and sauté in olive oil at a medium heat. Add the ramps and continue cooking for 3 minutes until they are wilted. Pour into a sieve or use a slotted spoon to remove; place on a sheet tray and season with salt and pepper, cool. Place your honey into a mixing bowl and add your ramps. Let this sit for 2 hours to develop the flavor.

On 2 pieces of bread spread the ramp honey on one side and the cheese on the other. Place the ramp honey side on top; and press lightly to adhere the sides. In a large non-stick sauté pan; melt the butter on a medium high heat and wait until the butter stops sizzling; add your grilled cheese and cook until a nice golden brown. With a spatula, turn the bread over and place in the oven. In 5 to 7 minutes the Comte should be melted; take out of the pan and place on a sheet tray and let it set. If you wish, slice off the crusts (don’t forget to eat them), and cut your bread into your desired shape.