Bruschetta with Italian lardo and cherry tomatoes

    1 hour 15 min

    Lardo is not for everybody but if you like it, you will love it on warm toasted bread. This bruschetta is true indulgence!

    2 people made this

    Serves: 6 

    • 250g cherry tomatoes
    • 1 teaspoon extra virgin olive oil
    • 1 teaspoon dried red chilli flakes
    • 1 clove of garlic
    • 1 loaf crusty Italian bread
    • 1 bunch rosemary, finely chopped
    • 1 pinch salt
    • 200g lardo, such as Lardo di Colonnata
    • freshly ground pink peppercorns, to taste

    Prep:10min  ›  Cook:5min  ›  Extra time:1hr marinating  ›  Ready in:1hr15min 

    1. Halve the tomatoes and toss them in a bowl with the oil, chilli flakes, rosemary and half of the garlic clove, finely chopped. Add salt to taste and chill in the fridge for 1 hour.
    2. Slice the bread and grill or toast it till crisp. Take the other half of the garlic clove and rub it over the slices of toasted bread.
    3. Divide the lard among the toasted bread. Top with the tomato mixture. Sprinkle with ground pink peppercorns. Serve.

    Lardo di Colonnata

    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 speciality shops.

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    Reviews in English (1)


    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......  -  09 Apr 2016  (Review from Allrecipes US | Canada)