Spring

Garlic Scape Bread

April 18, 2012
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

Test Kitchen Notes

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
Ingredients
  • 1 bunch Garlic Scapes (approximately 10 shoots)
  • 1/2 cup Butter, chopped into six pieces
  • 1 pinch Kosher Salt
  • 1 loaf of bread, French or Ciabatta, whatever your preference
In This Recipe
Directions
  1. Preheat oven to 350 degrees.
  2. Roughly chop the scapes on a cutting board.
  3. Add to the bowl of a food processor and process about 15 seconds.
  4. Add butter and salt and process for another 15 seconds or so, until the butter and scapes form a paste.
  5. 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.
  6. Wrap the loaf in foil.
  7. Toss in the oven for 15 minutes.
  8. Remove loaf, unwrap the foil and enjoy.
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