British Charcuterie Handmade in Cornwall
back to recipes

Bruschetta with DFC Cornish Lardo and cherry tomatoes

Ingredients 
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 Deli Farm Lardo 
  • Freshly ground pink peppercorns, to taste
  • Method

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

  • 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.
  • 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.
  • Divide the lardo among the toasted bread. Top with the tomato mixture. Sprinkle with ground pink peppercorns. Serve 6