Goat Cheese Crostini with Pickled Red Onion and Garlic Scape

If you have been following my recipes for the last couple of weeks, you probably came across one of my appetizers that I coined the smoked steak crostini. Everything about that appetizer, really, simply put, was pretty darn amazing. I do not say that because I made it, but it really was amazing. Another crostini I made for a party we attended was a goat cheese, Mexican pickled red onion, and garlic scape crostini.

Crostini with Goat Cheese, Garlic Scapes, and Mexican Pickled Onions

Why I came up with this recipe was because of my recent Saturday morning visit to the New Berlin Farmers Market. There is a farmer there that I have been chatting with and buying all sorts of fresh vegetables. There was one item on the table that caught my attention, and that was garlic scapes. First, I was blown away because I have never encountered a garlic scape before and after talking with the farmer, I realized that garlic scapes are basically the shoots that a garlic bulb makes while growing. Almost what an onion would do. I was not only intrigued by the funky twists and twirls that the garlic scape consisted of, but also the fragrance and taste. It was as though I had my hands on a mild garlic green onion thing, and that excited me.

Garlic Scapes

This recipe introduced that flavor of mild garlic and green onion, and when topped on this crostini, really made this appetizer stand out.

Lets get started.


  • 1/2 French baguette, cut into 1/4 inch slices
  • 1/4 cup of olive oil
  • 1 cup of goat cheese, room temperature
  • 1/2 cup of Mexican pickled onions, chopped
  • 1/4 cup of garlic scapes, green tender parts, thinly sliced

Preheat your oven to 350 degrees.

Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.

Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.

Spread the goat cheese on the top of each crostini, making a thin base. If you have extra goat cheese, add more to each crostini.

Next, top with pickled red onions and sprinkle garlic scapes on top of each crostini.

That’s it. Plate and serve.

What you end up is a perfect bite that has the creaminess of the goat cheese, the tang of the Mexican pickled onions, and the great mild garlic taste of the scapes. Just a perfect bite and a great appetizer. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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