Garlic Scape Toast

We've been looking for signs of high summer everywhere during this rain-soaked June and this week we are celebrating the welcome appearance of curly scapes on our garlic plants. These are delicious in almost any recipe that calls for garlic. You will also find many recipes for garlic scape pesto online. This year, we've been particularly fond of the delicious taste of grilled garlic scapes. Grilling seems to bring out the unique, asparagus-like flavor of the scape while mellowing the more assertive garlic bite. On the longest day of the year, here's a recipe that works for any time of day– from a simple but special brunch to a light solstice dinner. 


  • 1/4 lb garlic scapes, whole
  • 1/3 c olive oil
  • sea salt, fresh ground pepper
  • thickly sliced bread or baguette
  • 3/4 cup softened butter
  • juice from half a lemon

Get a hot fire going in a grill. Put scapes in a large metal bowl with olive oil and toss until thoroughly covered. Salt and pepper, to taste. Toss the scapes on the fire. Toss the sliced bread in the remaining olive oil and lay on the grill using tongs. Turn the tangle of scapes carefully several times until charred but not burned. Toast both sides of the bread and put in a basket or on a platter. 

Add charred scapes, butter, lemon, salt, and pepper to a food processor and whip until the scapes are well integrated. Slather on toast.




robin hollandComment