Go Back
#crostini #crostiniconlardo #lardodiarnad #lardodiarnaddop #lardodiarnademiele #maisonbertolin #food #mieledicastagno #mieleansermè #ansermé #apicolturaansermé #italia #italy #pranzo #lunch #family #mangolanghe #goodfood #foodpassion #italianfood #langhe #piemonte #sundaylunch #panbaulettorustico #mulinobianco #mulinobiancobarilla #barillaspa

Crostini con Lardo

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian

Equipment

  • Baking sheet, oven, cutting board, knife

Ingredients
  

  • 8 slices of ciabatta or baguette bread about 1/2 inch thick
  • 4 ounces of lardo thinly sliced , you can substitute with prosciutto if lardo is unavailable
  • Fresh rosemary or thyme optional, for garnish
  • Olive oil for drizzling
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions
 

  • Preheat the Oven
  • Preheat your oven to 400°F (200°C).
  • Prepare the Bread
  • Place the slices of ciabatta or baguette on a baking sheet.
  • Drizzle olive oil over both sides of each slice for a nice crispness.
  • Toast the Bread
  • Toast the bread in the preheated oven for about 5 minutes, or until golden brown and crisp. Keep an eye on it to prevent burning.
  • Add the Lardo
  • Once the bread is toasted, remove it from the oven.
  • While it’s still warm, layer the slices of lardo on top. The heat from the bread will slightly melt the lardo, enhancing its flavor.
  • Season and Garnish
  • Sprinkle sea salt and freshly cracked black pepper over the crostini.
  • Optionally, add a few sprigs of fresh rosemary or thyme for added aroma and flavor.
  • Serve
  • Serve immediately, while still warm, and enjoy!