It’s wild garlic season in the UK! This is our favourite wild garlic recipe, it’s so simple and one of the most delicious things in the world: cheesy wild garlic bread. Stuffing it with mozzarella means it all melts together with the wild garlic butter, it’s such a good recipe and so delicious.
Wild garlic is at its peak season from late March until late April. It’s a really short peak season so you have to get it whilst you can. The leaves start to poke through in February and they do continue to bloom later into the summer but they will eventually grow flowers and so are best picked when young.
You can find them usually in dense woodland areas, the leaves are long and pointed and you will likely be able to smell a garlic smell too. Here’s a full guide for you to learn all about wild garlic foraging in the UK, what to look out for and some small rules when it comes to picking the garlic.
What you'll need for this cheesy wild garlic bread
Wild garlic, it has a lighter, less intense flavour than traditional garlic, growing as a pointed green leaf. In the US, it is known as ramps. If you can’t find wild garlic or it’s out of season, you can sub for traditional garlic.
Unsalted butter, you could use salted but with unsalted, I can control the amount of salt that goes into the dish which I find best.
Parmesan, blitzed into the butter it adds a nice saltiness and savouriness.
Mozzarella, this is great for melting to get a lovely cheese pull and the flavour is mild which works nicely with the garlic so it doesn’t overpower.
Bread, a big crusty loaf works best here as it avoids a risk of sogginess from the butter or cheese.
Frequently Asked Questions
Sub the wild garlic for 4 finely chopped cloves of garlic. Blitz with the butter and parm, then continue as normal. I would also add a few sprigs of parsley to the blender too if using traditional garlic rather than wild garlic as it keeps the butter a vibrant green which looks great.
Wild garlic is usually found in damp, dense woodlands, growing out of the ground. Try along riverbanks or wooded areas if you’re out on a walk. If you are near a National Trust area, you might be in luck with this guide.
The wild garlic butter itself will last a good few weeks in the fridge if wrapped well in clingfilm or parchment paper. You can make a double batch for butter for example so you have it ready to spread into the loaf so you can make this garlic bread whenever you fancy it. The garlic bread is best fresh and warm from the oven so don't bake ahead.
More recipes like this
Whipped Garlic Brown Butter
Garlic Naan Recipe
Garlic Butter Chicken (you could use the wild garlic butter from this recipe in place of the traditional garlic butter in this recipe)
Chicken Parm Sandwich
Caprese Sandwich with Prosciutto & Pesto
Cheesy Wild Garlic Bread (Pull Apart)
It doesn't get much more delicious than garlic bread. This cheesy wild garlic bread is a level up from the standard garlic bread, I can't recommend enough!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6 as a side 1x
- Category: Sides
- Method: Oven
- Diet: Vegetarian
Ingredients
- 1 medium crusty loaf (sourdough would work too)
- 100g unsalted butter, room temp
- Small handful of wild garlic, washed really well and patted dry (around 15-20g)
- Maldon flakey salt
- ¼ cup grated parmesan
- Mozzarella, grated (we use pre-grated for ease)
Instructions
- In a blender, blitz the butter, wild garlic, salt and parmesan. Scrape down the edges of the blender, blitz again then taste. Adjust salt as needed.
- Use a bread knife to cut slices into the loaf of bread, going ¾ of the way through the bread, not slicing all the way through. You want it to stay together. Spread the wild garlic butter in each incision then stuff with grated mozzarella to your heart’s content.
- Wrap in foil and bake for 20 minutes. Peel back the foil and bake for a further 5-10 minutes until it’s golden and melted.
Notes
If you can’t find wild garlic, sub for 4 finely chopped garlic cloves. Add to the blender as you would if it were wild garlic, just make sure it is chopped before adding it to the blender to ensure it gets evenly distributed in the butter.
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