By Melissa Clark
- Total Time
- 15 minutes
- Rating
- 5(397)
- Notes
- Read community notes
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well. It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting. You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top.
In this recipe, minced raw green garlic is mixed with butter, Parmesan and chives, then used to top toast. It’s pungent, herbal and sweet with a bite from the chile flakes. Serve these plain, or top with any number of embellishments – sliced avocado, sliced tomatoes, dollops of ricotta cheese, fillets of anchovies or sardines. They make an excellent nibble with drinks, or serve a large portion with a salad for a light lunch. If you’re not using it immediately, the green garlic butter will freeze well for up to 3 months. And the piquant butter can also be used to cook eggs, or tossed with asparagus, pasta or rice.
Featured in: Green Garlic Toast Offers a Hint of Springtime
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Ingredients
Yield:8 servings
- Slices of crusty bread
- ½cup unsalted butter (1 stick), softened
- ½cup grated Parmesan
- 2½tablespoons chopped young green garlic stalks, white and green parts
- 1tablespoon minced chives
- ¼teaspoon black pepper
- ¼teaspoon fine sea salt, more to taste
- Large pinch red chile flakes
- 1regular (not green) garlic clove, halved
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
152 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 148 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
Step
2
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
Step
3
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
Ratings
5
out of 5
397
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Cooking Notes
AnnP
I was given fresh garlic scapes yesterday and substituted them for the young green garlic. I chopped them quite finely - like chives, and because they seemd tough I microwaved them for 20 seconds. I skipped the regular garlic clove. The final result was wonderful.
I'm convinced that a broiled toast spread that is a 1:1 combo of butter and parm with whatever herbs you might have on hand might be enough to achieve world peace.
Dave Schabes
I made the a variation of this compound butter, using fresh thyme instead of chives (I thought the green garlic would be oniony enough) and no red chili flake. I've made compound butters before, but for me the real victory here was finally finding green garlic after a 3-year quest! I used the butter over roasted asparagus this evening, and it's already earmarked for some grilled steaks this coming weekend.
Es
Delicious appetizer using day-old Sullivan Street bakery bread (if only I could get a loaf delivered every day with my NYT) and my own green garlic and chives. I made the compound butter a few hours in advance and kept refrigerated. I browned the bread in the broiler about 15 minutes before company arrived and slathered it with the cold butter. When the doorbell rang I put the toasts under the broiler for a minute. Delicious way to start a dinner.
brushjl
Am so impressed that the nyt's gets so many responses to its food section, i don't think any other newspaper in the us has this kind of feedback. i agree, the green garlic toast is fabulous. i, also, could not find any green garlic in the cleveland area. have just joined a cva, so maybe can request some in the future. instead i cut up some scallions and mixed garlic and kept the rest of the ingredients as suggested. it was delicious. will plan to use for my next dinner.
Lynn
We wait excitedly all year for the green garlic, it is so different and delicious. I love this recipe on bread, but I substitute butter for olive oil and use this same recipe on pasta... oh, it is so good.
katy lesser
also a really awesome for garlic bread. slice crusty bread, slather with this butter, wrap in foil and heat. many uses for this wonderful compound butter. I also used it on grilled salmon.
Montana Mary
Used Jim Lahey No -Knead bread for the toast in this recipe and had green garlic in our garden--Voila! Delicious and easy to make especially after watching Melissa Clark's video. The first toasting was done using a toaster and the quick second toasting was using the broiler. Rubbing fresh garlic on the bread before apply the spread made a difference.
Es
yes, the scapes are the curly shoot you cut before the garlic flowers; the green garlic is actually the bulb picked while it is young, usually before the cloves have formed.
Harriet
I was so happy to see the first green garlic in the farmer's market this morning. I made this compound butter last year and froze three logs if it, which I used all summer long. Fortuitously, I also found chives, too. Ready to roll.
Jen C
Not the same thing but scapes are delicious! Scapes are the tender green shoots of the flower bud part of the plant. Green garlic is the bulb + leaves, harvested early before the bulb ripens to the size we're familiar with from "regular" garlic. Good explanation here: http://www.thekitchn.com/whats-the-difference-between-green-garlic-and-g...
Lilot Moorman
Also use garlic scapes, but have found that slowly sautéing the chopped up pieces before blending with the butter produces a better result. Packed into small storage containers and frozen keeps well.
Anita
Great idea for using up my green garlic, and when I give some to friends, I'll include the recipe.
CSue
I used garlic scapes. Are they the same as green garlic? In any event, it was DELICIOUS. I used the rest on some good salmon the next day and that was wonderful too.
Dmaniac278
All we are saying,is give toast a chance.
">ddxx
testasdasdasdasd
Laura
This compound butter is absolutely fantastic. My new #1 recipe for green garlic from my CSA.
Kristina
My god I've never eaten something so perfect
Andrea
Didn't have chives so I subbed green onions.I did not rub a clove of garlic over the toasted bread, I just popped the sliced bread w/butter spread in the oven for 5 minutes after roasting veggies.Really yummy!
dimmerswitch
Our Farmers Market opened even in covid19 times thanks to creative and determined manager and nimble innovative crew of volunteers to pivot to order ahead and drive through to pick up local farmer and producer treasures. (Covid19 has broken some big supply chains but local ones continue to work.) Which is how I came have green garlic to make this excellent compound butter. To spread on artisan toasted local baker bread from the market . And eat with local hot house tomatoes. Ahhhh...some.
Emily Drew
Absolutely alchemic, simple, delicious. Don't eat it before a work meeting or first date because your breath will be horrendous. Also, I made this once without the cheese simply because we didn't have it and it was still divine, so vegans should deff try this one (w vegan butter obvi)
Andy
I made this with so much green garlic that it looked like avocado toast. It was m a g n i f i c e n t.
Lilot Moorman
Also use garlic scapes, but have found that slowly sautéing the chopped up pieces before blending with the butter produces a better result. Packed into small storage containers and frozen keeps well.
SLPD00D
NOM NOM NOM.
VERY garlic heavy. Delicious.
CSue
I used garlic scapes. Are they the same as green garlic? In any event, it was DELICIOUS. I used the rest on some good salmon the next day and that was wonderful too.
Jen C
Not the same thing but scapes are delicious! Scapes are the tender green shoots of the flower bud part of the plant. Green garlic is the bulb + leaves, harvested early before the bulb ripens to the size we're familiar with from "regular" garlic. Good explanation here: http://www.thekitchn.com/whats-the-difference-between-green-garlic-and-g...
brushjl
Am so impressed that the nyt's gets so many responses to its food section, i don't think any other newspaper in the us has this kind of feedback. i agree, the green garlic toast is fabulous. i, also, could not find any green garlic in the cleveland area. have just joined a cva, so maybe can request some in the future. instead i cut up some scallions and mixed garlic and kept the rest of the ingredients as suggested. it was delicious. will plan to use for my next dinner.
Harriet
I was so happy to see the first green garlic in the farmer's market this morning. I made this compound butter last year and froze three logs if it, which I used all summer long. Fortuitously, I also found chives, too. Ready to roll.
Anita
Great idea for using up my green garlic, and when I give some to friends, I'll include the recipe.
">ddxx
testasdasdasdasd
AnnP
I was given fresh garlic scapes yesterday and substituted them for the young green garlic. I chopped them quite finely - like chives, and because they seemd tough I microwaved them for 20 seconds. I skipped the regular garlic clove. The final result was wonderful.
I'm convinced that a broiled toast spread that is a 1:1 combo of butter and parm with whatever herbs you might have on hand might be enough to achieve world peace.
Dmaniac278
All we are saying,is give toast a chance.
Will Hoover
I thought cilantro would be a good additive to the green garlic butter - and it was! NOTE: I searched Berkeley Bowl for green garlic... and found it in the Organic section. I bought a truckload. I want to cook Green Garlic Butter Shrimp and Calamari (w/olives from my own trees).
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