Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
10 slices
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; protein 6.5g; carbohydrates 36.6g; fat 22.8g; cholesterol 18.6mg; sodium 413mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2016
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 tomatoes....mmmmmm...... Read More