This wild garlic bread recipe is such an easy way to use foraged wild garlic or ramsons. Also works well with wild three cornered leek.
Either whizz the butter, wild garlic and salt up in a food processor until you have gloriously green butter.
Or mash it with a fork in a bowl.
If you are using a food processor and you have a little extra wild garlic, why not make extra and freeze it for a later date?
To do this, scrape the excess wild garlic butter onto a piece of baking paper and roll into a tight cylinder. Secure with tape or elastic bands.
Write on the package what it is, and the date you made it, then pop it into freezer.
Preheat the oven to 220C (420F), or follow the packaging instructions of your part baked baguettes if they differ.
Slice the part baked baguettes 3/4 of the way through, at one inch intervals.
Generously spread the softened garlic butter in between each slice.
Place onto a baking sheet. Lining the sheet with baking paper or foil will make for an easier clean up.
Bake for 8 minutes (or follow the packaging instructions if they differ) or until the tops are golden brown.
Please enjoy my recipe! Jane | hedgecombers.com