Green garlic bruschetta
3-4 bunches (about 12-16 stalks) green garlic
Fresh baguette, sliced into 1/2-inch rounds (need about 12)
2 tbsp unsalted butter
2 tbsp olive oil
Ground black pepper
Wash the green garlic stalks and cut off the root tips and the dark green tops, leaving the white and light green parts of the stalks. If there's a tough outer layer, peel it off. Thinly slice the green garlic cross-wise.
In a medium skillet, over medium-low heat, warm the butter and olive oil. Add the green garlic and saute until very soft, but not browned, about 15-20 minutes. Season liberally with salt and a few pinches of pepper.
Spoon the green garlic over the fresh baguette rounds. (If the baguette is not fresh, then you can serve on toasted baguette.)
Serves 4 as an appetizer.
It is OK to email this member (but you must sign in first).