Quick wild garlic spread on sourdough bread

Quick wild garlic spread on sourdough bread: creamy cream cheese, fresh wild garlic, toasted pine nuts and lemon juice, ready in a few minutes.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 10 g
• Fat: 13 g
• Carbs: 30 g

Ingredients

• 100g wild garlic
• 200g cream cheese
• 30g pine nuts
• 1 tbsp lemon juice
• 4 slices of sourdough bread
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · blender · chopping board · knife

1. Wash the wild garlic thoroughly, dry it well and chop it roughly.
2. Toast the pine nuts in a dry frying pan until golden and fragrant. Leave to cool briefly.
3. Put the wild garlic in a blender with the cream cheese, lemon juice and some of the pine nuts. Blend briefly until creamy but still slightly chunky.
4. Season the spread to taste with salt and pepper. Stir again briefly if needed.
5. Toast the sourdough bread until golden brown, so it's crisp outside and still soft inside.
6. Spread the wild garlic spread on the warm slices of bread and serve with the remaining pine nuts.

Good to know

A slice like this instantly makes more of a small meal. Fresh, creamy and with exactly the garlicky bite that tastes of spring.

Swaps

Pine nuts → walnuts (provide omega-3 fatty acids and fibre; contain tree nuts). Cream cheese → soft goat's cheese (often a little stronger in flavour, also provides protein). Sourdough bread → wholemeal sourdough bread (also provides fibre). Lemon juice → lime juice (just as fresh, also provides vitamin C).

Allergens

Contains milk (cream cheese) and gluten (sourdough bread); pine nuts can matter for people with nut allergies. For children, season mildly. In pregnancy, wash the wild garlic especially thoroughly – and if you pick it yourself, be sure of what you're picking, as wild leaves are easily mistaken for other plants.