3 tablespoons olive oil, divided
4 thick slices country bread
1 bunch ramps or scallions
1 cup mayonnaise
8 oz morels, roughly chopped
Fresh herbs to garnish, such as chives, fresh parsley, edible flowers
Drizzle the bread slices with 2 tablespoons of olive oil. Set a grill grate over hot coals then grill the bread until the edges are charred and the exterior is crisp while the interior stays nice and soft. Set the bread aside.
Set the ramps over on the grill grate and grill until wilted and charred in parts, about 2 to 3 minutes, then flip and repeat. Set those aside to cool then roughly chop and stir in the mayonnaise. Add a hefty pinch of sea salt then set aside.
Set a large cast iron skillet directly on the hot coals or on the grill grate then add the remaining 1 tablespoon olive oil. Add the morels and a pinch of sea salt then sauté until deeply caramelized.
Slather a good bit of the ramp aioli onto the crisp pieces of toast then add the warm morels on top. Finish with a flurry of chopped chives and wild edible flowers. Enjoy immediately.