Garlic Toast

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A super simple and quick side to serve with steak, BBQ, pasta, salad, etc… This is one of the first things I figured out how to make for myself in my adult life– that I enjoy so much that I can honestly confess that I don’t think it can be done any better.

I prefer using focaccia bread, but this is also nice on slices of french bread.


Please do yourself a favour and don’t consider substituting the fresh cloves of garlic for anything else.  It might be tempting to use that jar of pre-minced garlic, or maybe use powdered garlic from the pantry– but just don’t. do. it.  Call me a garlic-snob if you want, but there is really no comparison to fresh!

PREP TIME: COOK TIME: TOTAL TIME: 10 min    YIELD: 8 servings
  • 3 tbsp margarine or butter
  • 3-4 cloves garlic, minced
  • 1/2 tsp dried parsley flakes
  • pinch salt
  • focaccia bread (or other favourite bread)
  1. Turn oven on to broil at 425 F
  2. Mince fresh garlic and combine well with butter, parsley, and pinch of salt.
  3. Liberally spread garlic butter on sliced focaccia bread and place in a single layer on a baking pan.
  4. Broil until bread is lightly browned, about 5 minutes.  Keep a close watch because it can go from brown to black before you realize!

Garlic Scape Basil Pesto

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I’m still over the moon with my recent discovery of Garlic Scapes.  Craving some garlic’y pasta goodness, I decided to try  my hand at Garlic Scape Basil Pesto.  I adapted my regular go-to recipe for Basil Pesto for the substitution.


  • 7 to 8 large garlic scapes
  • 1  and 1/2 cups fresh basil leaves
  • 1/2 cup pine nuts
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  1. Cut garlic scapes in approx 1/2 inch to 1 inch long pieces then add to food processor, along with fresh basil leaves, pine nuts, salt, and lemon juice.  Process, and gradually add olive oil and mix until mixture is a fine consistency.
  2. Add grated parmesan and mix to combine.
  3. Stir the pesto into your favourite cooked pasta, or portion and freeze for future use.

Garlic Scapes

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This is the first year I’ve successfully grown garlic (I suppose I should knock on wood, considering it hasn’t been harvested yet).  Last year, I admittedly had absolutely no idea what I was doing… I just bought garlic bulbs in the spring, planted and none of it grew.  I am definitely optimistic about my garlic crop this year.  The main difference between last year and this was that I planted the bulbs in the late fall, and they sprouted in the spring.

While we’re confessing things, I feel a bit ashamed to also admit that before this year, I had no idea what a garlic scape was let alone what to do with one.  It’s definitely been a happy discovery.  Well what is a scape anyway?  It’s this:


The center stalk of the garlic plant; if left alone it will eventually flower.  It is, however, advantageous to remove the scape so that plant puts more effort into the bulb of the plant.  To do this, cut as far down the stalk as you can without cutting off any of the leaves.  Now, what to do with those garlic scapes?  EAT THEM!  They taste just like garlic, so there are many possibilities!  I am baffled why I’ve never seen these in the average grocery store.

I have used all of mine this past weekend making Garlic Scape Pesto.  Now I just wish I had more so I could experiment with more recipes.  Oh well, I’ll just have to plant a larger crop of garlic next year…