Garlic Scape & Goat Cheese Crostini

Garlic scapes are at the farmer's markets right now and they are a pungent little slice of heaven. You can saute them in olive oil, add them to stir fries or process them raw into a pesto. I picked up a handful at the Union Square Greenmarket to make into the topping for these crostini. I also found fresh peas which I thought would be a nice way to slightly cut the garlic intensity and picked up some goat cheese from Lynnhaven Farms. A bottle of roasted red peppers and a baguette from Whole Foods (I was too late to score any at the market - dang!) and I was all set to make my crostini.

Garlic Scape & Goat Cheese Crostini

For the topping:
3/4 cup garlic scapes, diced
1 cup shelled peas
1 tablespoon butter
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon ground pepper

For the crostini:
1 baguette, sliced diagonally to 1/2" thickness
olive oil for brushing on the sliced bread
8 - 10 oz. goat cheese
3-4 roasted red peppers, rinsed, patted dry and cut into strips

Lightly saute the garlic scapes and peas in butter until softened. Transfer to the bowl of food processor. Blend the scapes, peas, 1/4 cup of olive oil, lemon juice, salt and pepper until fairly smooth. Taste and adjust seasonings as needed. Brush each slice of bread with olive oil and grill or toast under the broiler until lightly browned. When cool, spread with goat cheese, then top with the garlic scape and pea mixture. Lay a few strips of roasted red pepper across the top of each. Sprinkle with sea salt & ground pepper.