Name: Bruschette al Lardo di Colonnata recipe
Ingredients: 1 clove garlic, halved, divided;1 pound cherry tomatoes, halved;1 bunch fresh rosemary, minced;1 teaspoon extra-virgin olive oil;1 teaspoon red pepper flakes;1 pinch salt;1 loaf crusty Italian bread, sliced and toasted;7 ounces lardo (such as Lardo di Colonnata);freshly ground pink peppercorns to taste

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Ingredients

1 clove garlic, halved, divided 1 pound cherry tomatoes, halved 1 bunch fresh rosemary, minced 1 teaspoon extra-virgin olive oil 1 teaspoon red pepper flakes 1 pinch salt 1 loaf crusty Italian bread, sliced and toasted 7 ounces lardo (such as Lardo di Colonnata) freshly ground pink peppercorns to taste

Nutrition Info

378.1 calories carbohydrate: 36.6 g cholesterol: 18.6 mg fat: 22.8 g fiber: 2.8 g protein: 6.5 g saturatedFat: 8.4 g servingSize: - sodium: 413 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Directions

Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt, mix well. Refrigerate tomato mixture for 1 hour.
Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

Recipe Yield

10 slices

Recipe Note

Lardo is not for everybody, but if you like it you will love it on warm toasted bread. This bruschetta is true indulgence!

Alternatives to this recipe

Bruschette al Lardo di Colonnata