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Bruschette al Lardo di Colonnata

"Lardo is not for everybody, but if you like it you will love it on warm toasted bread. This bruschetta is true indulgence!"
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1 h 15 m servings 378 cals
Original recipe yields 10 servings (10 slices)

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  • Prep

  • Ready In

  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.


  • Cook's Notes:
  • Lardo di Colonnata is a type of Italian charcuterie that is, simply, lard. But don't be tempted to use refrigerated lard from the supermarket - Italian lardo is a true delicacy and can be found at specialty shops.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 378 calories; 22.8 g fat; 36.6 g carbohydrates; 6.5 g protein; 19 mg cholesterol; 413 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I couldn't wait to make this recipe when I saw it, so I had it for breakfast! Rosemary and lardo go so well together, and when you melt it on some hot, crusty bread then top it with seasoned tom...