📝 About This Recipe
Transport your senses to the marble quarries of Tuscany with this exquisite appetizer featuring Lardo di Colonnata, a cured pork backfat aged in Carrara marble basins. This dish celebrates the contrast between the silky, melt-on-the-tongue texture of the lardo and the rustic crunch of toasted sourdough. Enhanced with aromatic rosemary and a kiss of wildflower honey, it is the ultimate expression of Italian 'cucina povera' elevated to gourmet heights.
🥗 Ingredients
The Foundation
- 1 loaf Sourdough Baguette (crusty, high-quality artisanal bread)
- 3 tablespoons Extra Virgin Olive Oil (preferably a peppery Tuscan variety)
- 1 clove Garlic (peeled and left whole for rubbing)
The Lardo
- 150 grams Lardo di Colonnata (chilled, sliced paper-thin (translucent))
- 2 sprigs Fresh Rosemary (finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Accoutrements
- 2 tablespoons Wildflower Honey (or chestnut honey for a deeper flavor)
- 1 pinch Maldon Sea Salt (for finishing)
- 12 slices Pickled Red Onion (optional, for acidity balance)
- 1/4 cup Walnuts (toasted and roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) or prepare a grill pan over medium-high heat for a smoky char.
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2
Slice the sourdough baguette on a sharp bias into 1/2-inch thick rounds, aiming for roughly 12-14 slices.
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3
Arrange the bread slices on a baking sheet and lightly brush both sides with the extra virgin olive oil.
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4
Toast the bread in the oven for 6-8 minutes, turning halfway through, until the edges are golden brown and the center is crisp but still slightly yielding.
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5
While the bread is warm, take the peeled garlic clove and rub it gently across the top surface of each crostino. The residual heat will melt the garlic oils into the bread.
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6
Remove the lardo from the refrigerator. It is crucial that the lardo is cold when slicing so you can achieve paper-thin, translucent ribbons.
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7
Gently drape 2-3 thin ribbons of lardo over each warm crostino. The heat from the bread will cause the fat to become slightly translucent and begin to fuse with the crumb.
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8
In a small bowl, microwave the honey for 10 seconds just to make it fluid enough for drizzling.
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9
Finely mince the fresh rosemary needles until they are almost a powder and sprinkle a tiny pinch over the lardo.
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10
Drizzle a thin stream of the warm honey over the crostini in a zigzag pattern.
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11
Top each piece with a few fragments of toasted walnuts and a slice of pickled red onion if using.
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12
Finish with a generous crack of black pepper and a light sprinkle of Maldon sea salt to enhance the creaminess of the fat.
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13
Serve immediately while the bread is warm and the lardo is at its peak of silkiness.
💡 Chef's Tips
Ensure the lardo is sliced paper-thin; thick slices can feel overly greasy rather than elegant. If you cannot find Lardo di Colonnata, look for Lardo d'Arnad or a high-quality Iberico lardo. Always rub the garlic while the bread is hot to ensure the flavor infuses without being overpoweringly raw. Do not skip the honey or the pickled element; the sweetness and acidity are essential to cut through the richness of the fat. Store any leftover lardo wrapped tightly in parchment paper and then plastic wrap to prevent it from absorbing fridge odors.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity sparkling wine like Franciacorta or a dry Prosecco Superiore. A glass of chilled Vin Santo provides a beautiful sweet-and-savory contrast. Serve alongside a platter of bitter greens like arugula or radicchio dressed in lemon vinaigrette. Accompany with a small bowl of Castelvetrano olives to provide a salty, buttery counterpoint.