We started with a two-day-old, no-knead light rye bread baked with millet and oat groats. After painting each slice with olive oil, we toasted them on the grill. Then we schmeared each toast with a compound butter with chopped, spring garlic scapes, minced chives, and grated parmesan following the recipe set by Melissa Clark in the New York Times. We ate so many we almost couldn’t eat dinner.