How great does this look? I used most of the ingredients in the last share in this meal and it was so fresh and tasty! Add a dish of tomato sauce for dipping and all that’s left on your plate will be crumbs.
Start with loaves of french bread, I used two loaves of gluten free rosemary bread.
Spread on about 1/4 cup of ricotta cheese as your base. You could choose to mix herbs from the pick your own garden into this ricotta if you’d like. I simply mixed in salt and pepper.
I chopped up 4 of the garlic scapes and sprinkled them onto the cheese, the ricotta acts as a glue when you gently press the scapes into the bread. As you can see you can mix flavors in your breads to please your tastes. One of my sons will not eat scapes, as you can see from the picture above.
Next, I chopped fresh parsley and sprinkled that onto the adults dishes.
Add some blanched asparagus to the toasts.
More cheese! I used some sharp cheddar because that’s what I had on hand, but go crazy and use whatever cheese you please! Place the bread under the broiler to melt the cheese and heat the bread throughout.
To add a little bite to the dish I tossed fresh arugula with a parmesean garlic dressing and tossed it on the warm bread. So good, enjoy!