Preparation

Make the ramp pesto

• Preheat the oven to 350°F. Spread the pistachios on a rimmed baking sheet and roast just until they get a slight gloss on the surface, 4–6 minutes. Remove from the oven and transfer to a medium plate to cool. While the pistachios toast, place the mint leaves in a single layer on a plate and microwave in 15-second increments until they become brittle and dry, 30 seconds to 1 minute. Set aside to cool.
• Transfer the ramps to a food processor along with the pecorino, microwave-dried mint, lemon zest, salt, and pistachios and pulse until roughly chopped. With the motor running, begin to drizzle in the olive oil until the pesto is pretty smooth. Squeeze in the lemon juice and add more salt if needed.

Make the toast

• Drizzle the bread with oil or spread softened butter for toasting under the broiler, or toast in the toaster then butter. To serve, slather a generous amount of the ramp pesto over each toast and top with a few slices of Peppadew peppers and a couple of pieces of burrata. Drizzle with more olive oil and sprinkle with more flaky salt.