Bruschette al Lardo di Colonnata Recipe

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.
Recipe of the Day|