Ireland in the spring is awash with wild garlic. The white flowers and heady aroma fills the understory of the forests scattered around the country. And as quick as they arrive, they disappear for another year, so catch them during March- May and make the most of them. They are perfect when paired with tomatoes, or made into a pesto or served in a salad or made into wild garlic butter. They are the easiest herb to be foraged in Ireland, so the next time you’re going for a wander keep an eye out, you won’t be disappointed.
- 2 tomatoes
- Handful of wild garlic, stalks removed
- 1 baguette
- Olive oil
- Balsamic vinegar or glaze
- Salt and pepper
- Buffalo mozzarella
- Turn on the upper grill element of your oven and set to medium heat. Place oven rack on second shelf from top.
- Slice baguette to desired thickness and drizzle with olive oil, approx 1/2 teaspoon to each slice.
- Slice tomatoes and season to taste. Add to baguette slices.
- Roll up the handful of wild garlic and slice thinly. Add on top of the tomato.
- Place under the grill for approx 2-3 minutes.
- Remove from grill, top with torn mozzarella and drizzle with balsamic vinegar/ glaze
- Serve and enjoy!