Bruschette al Lardo di Colonnata Recipe

  • 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
  1. 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.
  2. 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.