Recipe and Photography by Meredith Steele
Garlic scapes are the twisty green stems that grow from hardneck garlic plants. The edible young scapes are removed to redirect the plant’s energy to its developing bulb. If garlic scapes aren’t available at your local farmers market, green onion stems can be used as a substitute.
2 tablespoons olive oil
4 10-inch garlic scapes (or green onion stems)
1 16-inch baguette, cut in 1-inch thick slices
1 clove garlic, peeled
8 ounces ricotta cheese
Flaked sea salt such as Maldon
Preheat a gas grill to medium-high or light a charcoal grill (natural lump charcoal preferred) and allow fire to die down and coals to form a gray ash, takes about 20 minutes.
While the grill is preheating, brush olive oil on scapes and baguette slices.
Once the grill is preheated, grill the scapes for 8 to 10 minutes, flipping once, until charred and tender. The amount of time will depend on how thick the scapes are and the heat of your grill. Next, grill the baguette slices for 2 minutes, flipping once, until toasted and lightly charred. Again, the amount of time will depend on the heat of the grill, so keep an eye on it.
Lightly rub the garlic clove on one side of the toasted baguette slices and top each slice with a large spoonful of ricotta. With a knife, chop the grilled scapes into 1-inch segments and place the grilled scapes on top of the ricotta. Sprinkle each slice with a generous pinch of salt and a light drizzle of olive oil. Serve warm.
Note: If grill is unavailable, use an oven broiler to char the scapes and toast the baguette slices.