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Author Notes: I had been stumped as what to do with the garlic scapes that kept on coming in last year's weekly CSA boxes. I had decided on the go-to garlic scape pesto tossed with pasta for dinner when my husband asked if we could have garlic bread with it. The recipe seemed so obvious that I am a little embarrassed it took me that long to think of it. It’s basically the same formula as the pesto: scape-paste incorporated with fat (butter instead of oil), served with starch (bread instead of pasta). —CheapBeets
Food52 Review: Garlic Bread lovers have reason to rejoice with this recipe. The garlic scape season is fleeting and this simple recipe lets them shine. Easy as pie and delicious! —sticksnscones
Makes: 12 slices
bunch Garlic Scapes (approximately 10 shoots)
cup Butter, chopped into six pieces
pinch Kosher Salt
loaf of bread, French or Ciabatta, whatever your preference
- Preheat oven to 350 degrees.
- Roughly chop the scapes on a cutting board.
- Add to the bowl of a food processor and process about 15 seconds.
- Add butter and salt and process for another 15 seconds or so, until the butter and scapes form a paste.
- There are two ways to tackle the assemblage: Either slice the loaf length-wise and shmear or cut a dozen or so horizontal slits across the top and apply the butter inside each. Or cut the loaf in half and try both.
- Wrap the loaf in foil.
- Toss in the oven for 15 minutes.
- Remove loaf, unwrap the foil and enjoy.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Alliums