Green Garlic Toast

By Melissa Clark

Green Garlic Toast
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(413)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. Step 2

    In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.

  3. 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
413 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

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.

Fiona

So happy I grow a lot of garlic every year. This is my first go to recipe when my green garlic is ready. I also grow the chives. Made as the recipe states, no substitutions, absolutely delicious!

Thomas

This was great. Made as written and would not change a thing. I served it with a ramp, sorrel and spinach soup and the combination was terrific.

Fiona

Have both green garlic and chives in my garden. Will be making this again!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.