From Abruzzo's Mountains: A Rustic Lardo and Garlic Bruschetta
Details
Porky, garlicky, and toasted to perfection.
Ingredients
Instructions
Toast the Bread
Begin by toasting the slices of bread until they are golden brown and crispy on the surface. This can be done on a grill for a smoky flavour, under a broiler, or in a hot oven.
Rub with Garlic
While the bread is still hot, take a halved garlic clove and rub it generously over the entire surface of each slice. The heat from the bread will help it absorb the garlic's aromatic oils.
Melt the Lardo
Immediately place two thin slices of lardo onto each slice of hot, garlic-rubbed bread. The residual heat will cause the lardo to soften and become translucent, melting deliciously into the toast. For an even meltier finish, you can return the bruschetta to the oven for a minute.
Serve
Arrange the bruschetta on a platter. If using, sprinkle with a little finely chopped rosemary and a crack of fresh black pepper. Serve immediately while the bread is warm and the lardo is perfectly melted.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.