If you’ve already got a batch of wild garlic butter on the go, this wild garlic garlic bread is the obvious next step.
It’s rich, herby, and packed with that unmistakable seasonal flavour – crispy on the outside, soft and buttery in the middle. The kind of thing that disappears quickly once it hits the table...
Whether you’re serving it alongside pasta, soup, or just eating it straight from the tray, this is one of the easiest and most rewarding ways to make the most of those foraged ramsons.
New to all this foraging stuff? Check out my ultimate guide to wild garlic or learn more about how to preserve wild garlic. 🌱
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- What is it? 🌿
- Make it vegan 🌱
- Why I love it 💚
- Test notes 📝
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- FAQ ❓
- Variations 🔀
- More ideas 💡
- Recipe 👨🍳
What is wild garlic garlic bread?
Wild garlic garlic bread is a simple twist on classic garlic bread, made using fresh wild garlic (also known as ramsons) instead of, or alongside, regular garlic.
The leaves have a milder, fresher flavour than bulbs of garlic, which works perfectly when mixed into vegan butter and spread over bread before baking.
The result is something that feels a bit more seasonal and a bit more special than your standard garlic bread – but just as easy to make. If you're interested in trying more recipes with wild garlic, check out a few of these: 👇
How to make wild garlic bread vegan
Making wild garlic bread vegan is very straightforward.
The key swap is using a plant-based butter. You can either mix your own or use this wild garlic butter recipe, which works perfectly for spreading over bread before baking.
The other thing to check is the bread itself. Many crusty loaves like baguettes and ciabatta are often vegan, but not always – some recipes include milk, butter, or even egg. Softer breads like brioche, enriched rolls, or some supermarket garlic breads are more likely to contain dairy.
As long as you use a good vegan butter and choose a bread without animal products, the rest of the recipe is naturally plant-based.
Why you’ll love this recipe
- Quick and easy – ready in around 15–20 minutes
- Uses simple ingredients – especially if you’ve already made wild garlic butter
- Perfect seasonal recipe during wild garlic season
- Great side dish for pasta, soups, and salads
- Easily scalable for sharing (or not sharing)
Recipe testing notes
- This works best with slightly softened vegan butter, not melted. It'll spread more evenly and keeps the texture right.
- Finely chopping the wild garlic helps to distribute the flavour throughout the butter.
- You can go heavy on the butter here. This isn’t the time to be shy.
- A hot oven is key to getting crispy edges while keeping the inside soft.
What you’ll need
You only need a handful of ingredients:
- Fresh wild garlic leaves
- Vegan butter
- Part-baked bread (baguette, ciabatta, or similar)
- Salt and pepper (optional)
If you’ve already made wild garlic butter, you can simply use that here and skip a step.
How to make wild garlic bread
See recipe notes for tips on responsible foraging and how to prepare wild garlic.
If making the wild garlic butter from scratch, start by washing the leaves thoroughly, drying completely (tea towel or paper towel), and finely chopping.
To a bowl, add the softened butter or margarine, chopped wild garlic, salt, pepper, and optional lemon juice. Use a fork to mix everything well until evenly combined.
Take your part-baked loaf and slice almost all the way through at roughly 2–3 cm (1 inch) intervals.
Spread the wild garlic butter evenly between each slice and over the top of the bread.
Place on a baking sheet lined with tin foil. Bake in a preheated oven at 180°C (360°F) for 10–15 minutes until crisp on the outside and soft in the middle.
Tear or slice and serve while warm.
Serving suggestions
Wild garlic garlic bread works with just about anything, but especially:
- Pasta dishes (tomato-based or creamy)
- Soups like tomato, lentil, or minestrone
- Salads for a simple lunch
- As part of a sharing platter or side spread
Or just eat it on its own straight from the tray – arguably the best option and exactly the decision I made on this occasion.
Recipe FAQ
Yes. You can freeze it before or after baking. Wrap well and store for up to 2–3 months.
Fresh is best for flavour and texture, but dried can work in a pinch – just use a little less.
Ciabatta and baguette are ideal, but any crusty bread will do.
Best eaten fresh, but leftovers can be stored in the fridge and reheated within a day or two.
Many crusty loaves like baguettes and ciabatta are often vegan, but not always – some recipes include milk, butter, or even egg. Softer breads like brioche, enriched rolls, or some supermarket garlic breads are more likely to contain dairy. Simply check the list of ingredients to see if those things are included.
Yes, you can use gluten-free bread for this recipe. If necessary, just be sure to choose a loaf that also fits a vegan diet, as some gluten-free breads contain eggs or dairy.
Gluten-free baguettes or rolls tend to work best, as they hold up well when baked and spread with butter. Keep an eye on the cooking time too, as gluten-free bread can sometimes crisp up more quickly.
Variations and tips
- Add a little lemon zest for brightness
- Mix in nutritional yeast for a subtle cheesy flavour (pictured below)
- Combine wild garlic with regular garlic for a stronger kick
- Sprinkle with chilli flakes for heat
Keep in touch
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
You can also check out this list of 17 recipes with wild garlic, or my full collection of vegan side dishes.
Full recipe
Wild Garlic Bread (Dairy-Free)
Ingredients
- 1 part-baked baguette or ciabatta
- 2-3 oz (60–90 g) wild garlic butter (see notes)
- Pinch of salt (optional)
Instructions
- Slice the bread almost all the way through at roughly 2–3 cm (1 inch) intervals.
- Spread the wild garlic butter evenly between each slice and over the top of the bread.
- Place in a preheated oven at 180°C (360°F) and bake for 10–15 minutes until crisp on the outside and soft in the middle.
Notes
Nutrition
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