Garlic scape butter
A couple of days ago I wrote about finding garlic scapes at a farmers’ market in Bala, Ontario. I prepared a delicious and simple pasta dish with some of them but there were still a few scapes left over. At $1 for a good sized bunch of scapes, they’re a pretty good deal!
I decided to make some garlic scape butter and used it to make garlic bread to accompany the pasta. It only takes a minute to whip up and is very versatile. In addition to broiled garlic bread, you could use the butter on corn-on-the-cob, to finish steamed or grilled vegetables, with pan sautéed fish, on baked potatoes or just serve it with plain bread.
Garlic bread made with garlic scape butter
Garlic Scape Butter
Makes about 1/3 cup
- 1/4 cup unsalted butter at room temperature
- 3 garlic scapes, each about 20″ to 23″ long – discard the flowering ends and cut the scapes into 1″ pieces
- 1 oz. (28 grams) parmesan cheese, grated (will equal about 1/4 cup once grated)
- 1 Tablespoon fresh lemon juice or dry white wine
- Pinch of cayenne pepper, to taste
- Salt, to taste
- In a food processor or the chopping cup of a hand blender, add all ingredients. Pulse until the butter is smooth and the ingredients are thoroughly combined, stopping to scrape the sides with a rubber spatula as nessecary.
- Butter will keep covered in the fridge for a few days.
To make garlic scape bread:
- Slice a baguette or ciabatta loaf lengthwise down the middle. Spread a generous amount of butter on each half. Heat the broiler and place the oven rack in the highest position.
- Place the buttered bread slices on a baking sheet and broil until browned and bubbling (watch carefully – it only takes about a minute!).
Bon Appétit and Enjoy!
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Copyright Trish Coleman. Please contact the author to obtain permission for republication.
Ciabatta loaf with garlic scape butter
The Seasonal Gourmet 
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