Preheat the oven to 400 F.


Grill the ramps until wilted, about 1 minute. Set aside to cool, and then chop the cooled ramps into ½-inch pieces. Place in a mixing bowl with ¼ cup olive oil. Keep grill hot.


Grill or toast the bread until crispy and golden brown. Spoon the ramp pesto on the bread first, then place the grilled ramps on the pesto. Top each piece of bruschetta with a few slices of marzolino cheese and salt and black pepper to taste. Serve immediately.


Ramp Pesto:


With the motor running, drop the blanched ramps into a food processor. Add the salt, and pepper and process until the ramps are finely chopped. With the motor running, drizzle in the oil and lemon juice. Transfer to a small bowl and stir in the parmigiano. The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.