Lardo and Rosemary Bruschetta

17/11/2023

Lardo and rosemary bruschetta are a very tasty and simple appetizer to prepare. The contrast between the soft and flavorful lard, and the scent of rosemary, makes this dish a great start to a dinner with friends or an Italian-style aperitif. Here is the recipe:

Ingredients

Slices of homemade bread or Tuscan bread
High-quality lard, thinly sliced
Sprigs of fresh rosemary
Garlic
Extra virgin olive oil
Salt (optional, as lard is already savory)
Black pepper (if desired)

Preparation

Heat a grill or skillet and when it’s hot, toast the bread slices until they’re golden and crispy.
Meanwhile, finely chop a couple of rosemary needles and mix them with a drizzle of extra virgin olive oil.
Rub a garlic clove lightly over one side of each toasted bread slice to flavor it.
Place one or two slices of lard on each bread slice.
Sprinkle the lard with a bit of the olive oil and rosemary mixture.
If desired, add a pinch of salt (with moderation) and a grind of black pepper.
Finally, place the bruschetta under the oven grill for a few minutes, just enough to let the lard melt slightly.
Serve the bruschetta immediately while still warm.

Simple, isn’t it? The secret is in the quality of the ingredients. Good lard, preferably from Colonnata or Arnad, can make a difference and turn this dish into something truly memorable.

Curiosity

Lard is an ancient product, already appreciated in Roman times. Colonnata lard, in particular, is cured in marble tanks, a method that gives the product its unique flavor and softness.