Grilled slices of Tuscan bread. Thin slices of fresh mozzarella, melted onto it. Garlic scape marinated roasted red peppers.
Hang on, I need to wipe away the drool. This open-faced sandwich was so good.
I ate this for lunch last week, whipping it up in just a few minutes over the grill. It’s a perfect summer dish. Served with a salad and it’s a whole meal — a light dinner even.
Making this is so simple. You brush the bread with olive oil (or spray it) and then grill for a few minutes until it starts to brown. Then you flip the bread and top with the cheese. Grill it for a few more minutes until the mozzarella starts to lose its shape. Then you top it with the marinated red peppers and cook for just a minute or two more. Remove from the heat and enjoy.
As for the peppers, they start with Garlic Scape Vinaigrette (a new recipe I developed for Tablespoon). It’s simple to make and is fabulous over salads or for a marinade like with these peppers. If you aren’t familiar with garlic scapes, they are the curly tops of fresh growing garlic. They are available right now, so if you see them, pick ’em up (and freeze extras).
Of course, if you can’t get garlic scapes, any vinaigrette will work in this recipe. But I really have to recommend using the garlic scape vinaigrette.
Anyway, you mix up the vinaigrette with roasted red peppers, like the recipe for making roasted red peppers on the grill that I shared last week. Close the jar, chill for a day and then they are all ready to go.
Once that’s done, they can be used on everything from salads and sandwiches to crostini. Look, I wouldn’t normally ask you to make three recipes (roasted peppers, garlic scape vinaigrette and these marinated peppers) to get to the final dish … but this time, it’s totally worth it. Swear.
Have you had garlic scapes?
Garlic Scape Marinated Roasted Red Peppers
- 2 roasted red peppers, , peeled and cut into slices
- 1/2 cup Garlic Scape Vinaigrette or vinaigrette of your choice
- Add the red peppers and garlic scape vinaigrette to a pint canning jar. Cover, seal and shake well to mix.
- Cover and chill for at least 24 hours before using.
Monday 12th of May 2014
Sarah, Thank you for sharing this recipe with me for my Garlic Scape Recipe Round Up! It's now live, and I'm so inspired I cannot wait for my scapes to appear. That vinaigrette sounds like the perfect thing to toss with grilled mushrooms!
How to Cook Garlic Scapes: Recipe Round-Up - Teaspoon of Spice
Wednesday 5th of June 2013
[...] Garlic Scape Marinated Roasted Red Peppers – Sarah @ Sarah’s Cucine Bella Sarah gave some wonderful low tech food photography tips at Eat.Write.Retreat and her blog is inviting (and drool worthy.) [...]
Tuesday 24th of April 2012
This recipe looks fantastic and I love your photos! I am actually hosting a garlic scapes linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
Saturday 25th of June 2011
Oh my goodness, that looks delicious! No more bread or cheese for me, but the vinaigrette and roasted peppers are definitely making it into my kitchen. Now to find some more scapes since I used all our up...
Wednesday 22nd of June 2011
I would love this for lunch!