You can garnish Tomato and Bocconcini Crostini with a little garlic flower and olive oil instead of using herbs. Garlic scape is an ingredient that is very popular right now. Once you discover it, you can’t get enough of it. Much milder and digestible than garlic itself, garlic scapes don’t have garlic’s spicy bite, which appeals to people who don’t digest garlic very well. I use it everywhere: in sauces, pasta, salad and hors d’oeuvres. To prepare it, you harvest the garlic flowers while still in bud in late June. You finely chop them with their stems and can in sunflower oil. Often, we season it with a little lemon juice. This condiment will keep for up to one year in the refrigerator once the jar is open. Practical! You can always have it on hand. Garlic scapes, including the Le Petit Mas brand (819-849-0564), is mainly offered in specialty grocery store.
