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Garlic Scape and Ricotta Crostini


Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 loaf sourdough bread
  • 2 bunches garlic scapes roughly chopped
  • 4 oz ricotta cheese
  • 1/2 lemon
  • 1-2 tbsp olive oil divided
  • 1 tsp kosher salt
  • 1-2 oz fresh mint chopped

Instructions

  1. Preheat oven to 400 and slice sourdough bread

  2. Bake bread for 10 minutes, flipping slices half way through until bread is crispy on the outside by soft and warm in the middle

  3. While the bread bakes, roughly chop the garlic scapes and set aside.  Chop the mint and make sure the lemon, ricotta, and salt are easily within reach

  4. Heat 1 tbsp olive oil in a medium saute pan over.  Add garlic scapes, season with salt and pepper, and cook over medium to medium high heat for just under 1 minute.  

  5. Remove the bread from the oven and spread ricotta cheese on each slice

  6. Add a drizzle of olive oil and a squeeze of lemon juice over the ricotta on each slice of bread.  Sprinkle with a little salt

  7. Pile the garlic scapes on each slice of bread and top generously with fresh mint