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Green-Garlic-and-Fromage-Blanc Crostini
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While ramps get all the Greenmarket glory this time of year, green garlic (a.k.a. spring garlic, young garlic, and baby garlic) is no slouch in the pungent-flavor department. The stinky stalks with their undeveloped cloves pack a slightly mellower punch that works nicely in soups, pastas, and sauces. Fold it into a simple spread like the one below and you’ll have your guests popping Altoids in no time. --Robin Raisfeld & Rob Patronite
Ingredients
3 or 4 stalks of green garlic8 oz. fromage blanc
Salt and pepper to taste
1 baguette
Extra-virgin olive oil