Grilled cottage bread with wild garlic butter

© Qin Xie-Krieger

© Qin Xie-Krieger

Spring has arrived! 🙂
What is the first sign of the arrival of the most pleasant season of the year?
Of course, the lush green wild garlic bunches at the farmer market! 😉

I immediately brought three bunches home. Two of them were processed for my heavenly tasting wild garlic pesto with purslane, which has already become my culinary ritual to welcome spring.

The third bunch ended up to become a delicious wild garlic butter on my favorite bread which was grilled till lovely crispy and golden brown.

Hmmmm … It tastes and smells like the sunshine in the spring… 😀

© Qin Xie-Krieger

© Qin Xie-Krieger

 

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (6 servings):

6 slices of Italian cottage bread

For the wild garlic butter:
150g butter at room temperature
1 bunch of wild garlic (about 50g)
3 cloves of garlic
1/2 teaspoon salt
Olive oil of good quality

Preparation:

1. Press the garlic with a garlic press. In a pan, heat the olive oil over medium heat. Toast the garlic until golden brown. Remove the pan from the heat and allow to cool completely.

2. Wash the wild garlic and drain well, then chop finely. Cut the butter in larger flakes. Mix the wild garlic, salt and roasted garlic with the garlic oil and the butter flakes together.

3. Preheat the oven to 220 degrees (grill). Spread the with wild garlic butter generously on the bread pieces and place them on the baking rack. Grill the bread in the oven for about 4-5 minutes, until the surface of the bread is lightly brown and the butter is melted.

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