Bruschetta with Lardo di Colonnata and rosemary
With its unique characteristics, including its moist nature, reddish white colouring, smooth and soft consistency, and fresh and delicate taste, the famous Lardo di Colonnata is a favourite among Italians. This recipe showcases the Tuscan specialty in what makes for a great starter or side dish.
• 200g Lardo di Colonnata or bacon
• 1 small French loaf
• 4 cherry tomatoes
• 1 sprig of fresh rosemary
• Pepper, for seasoning
1. Preheat oven to 200°C.
2. Cut the bread loaf into 16 slices, each 1 cm thick. Toast the bread in preheated oven until golden. Remove from oven and allow to cool slightly.
2. Meanwhile, finely slice the Lardo.
3. Wash the tomatoes and cut them into quarters. Mince the rosemary.
4. Place the Lardo on the bread slices and season with pepper.
5. Top each bruschetta with the tomato and rosemary. Serve immediately.