When I think of springtime foods, bright colors and flavors are the first and only thing that comes to mind. There are some things that only last at this time of year, and garlic scapes are one of those that you should cherish while they’re around. Garlic scapes are the curly stems of a garlic bulb and they offer a delicate taste of garlic that is versatile in cooking. If you’re looking to use them as is, they are great as a garnish on salads, pasta dishes, or as a topping for homemade pizzas. In this recipe, I am taking one of the most popular garlic scape recipes, pesto, and pairing it with a fresh crunchy contrast from the local radishes we have at the markets. This crostini is a perfect spring appetizer, featuring delicious seasonal ingredients and that pop of color that we all hope to see on our plates during this time of year. Try this out and save any extra garlic scape pesto to use with pasta or even to spread on top focaccia before you’ve finished baking it.
INGREDIENTS
- 1 cup grated Parmesan cheese (or even better in my experience, Tallegio cheese)
- 1 cup garlic scapes (rough chopped)
- 3 Tbsp. fresh lemon juice
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 1/4 cup raw sunflower seeds
- 1 cup thinly sliced radishes
- Salt & ground black pepper to taste
DIRECTIONS
- Puree garlic scapes in a food processor until smooth.
- Add olive oil and sunflower seeds and process until combined.
- Stir in Parmesan and lemon juice and adjust salt to taste.
- Toast off your bread slices on a grill or in your toaster. Spread the garlic scape pesto on each slice and top with several thinly sliced radishes, a drizzle of olive oil, and another sprinkle of salt. Enjoy!