Grilled Garlic Scapes in Tapenade

June 16, 2014
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Photo by Tyrel Hiebert
Author Notes

Scape season comes right around the time that grilling season does and it seems to me that the two go together beautifully. Scapes are used to make a mild, garlicky pesto often, but I love to eat scapes as a vegetable not just as a relish. When they are cooked, the previously woody stems have a similar texture to green beans, but with a lovely sweet-garlic flavour. —Stephanieji

  • Serves 4
  • 1/2 cup kalamata olives
  • 1/2 cup green olives
  • 2 tablespoons capers
  • 2 anchovy fillets
  • 1/2 bunch parsley
  • 1/2 cup cup olive oil, plus more for grilling scapes
  • black pepper
  • 2 bunches garlic scapes
In This Recipe
  1. In a food processor, blend together olives, capers, anchovies, parsley, 1/2 cup olive oil and pepper until a rough paste forms.
  2. Coat garlic scapes in oil and grill over high heat on a barbecue or heavy grill pan. Turn scapes after a minute and cook until they have begun to wilt and are well charred. Scapes can be quite woody and they should be cooked well; make sure to test a bit of scape from the thick end of the stalk for doneness.
  3. Serving: these scapes are wonderful served on their own as a side dish with grilled meat or fish. They are also great roughly chopped and tossed into hot pasta, with a spoonful or two of pasta cooking water to thin the tapenade slightly. I also like to make little tartines or crostini out of the olivey scapes by spreading goat cheese on a crusty slice of bread or cracker and topping it with a mound of chopped tapenade scapes.

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