This is our take on the popular Korean cream cheese garlic bread with a special seasonal ingredient: Ramps. If you’re not familiar with ramps, Food & Wine describes them as “a type of wild allium that are related to spring onions and leeks with a pungent garlicky onion flavor.” Grown wild across eastern Canada and United States, ramp season is short as they emerge starting in April and ending in June. Along with our Northern Mountain Garlic, this is an extra garlicky and cheesy treat!
Bread
6 store-bought kaiser or brioche buns (about 4½-inch diameter, uncut) 3 tablespoons grated parmesan cheese (optional)
113 grams (½ cup) unsalted butter, melted 3 tablespoons Northern Mountain Garlic, minced 3 tablespoons sweetened condensed milk 5 tablespoons heavy cream or whipping cream 4 tablespoons ramps (substitute with dried parsley if ramps are unavailable) 1 large egg ¼ teaspoon salt ½ teaspoon Heaven Facing Chili
Begin by rehydrating minced garlic in water for 3 minutes, then drain thoroughly.
Preheat the oven to 350°F.
Slice ramps into small pieces.
In a small bowl, whisk together softened cream cheese, sugar, and ramps to create the cream cheese filling. Transfer the mixture to a piping bag and set aside.
Prepare the garlic butter coating by combining melted butter, ramps, condensed milk, heavy cream, egg, minced Northern Mountain Garlic, and Heaven Facing Chili.
Divide your buns into six segments, then pipe the cream cheese filling in between. Top with the garlic butter mixture.
For an added kick, sprinkle chili flakes on top.
Bake in the preheated oven for 10 minutes, then serve warm. Optionally, sprinkle parmesan cheese on top for extra cheesiness.
