Roasted Tomato Crostini With Lardo

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Never will I forget my first taste of lardo! It was in Panzano in Chianti and oh my, was it amazing or what. I might have been a little hesitant but my friend convinced me to “go for it” and am I glad I did! Oyama Sausage** is a good source for sliced lardo.  Whenever I am back in Panzano I can hardly contain myself!

_DSC1564 nx2Makes Approximately 20 Crostini

1 lb. mini San Marzano tomatoes or other red cherry tomatoes (preferably in-season), halved
2 – 4 Tbsp. EVOO
¼ tsp. salt & freshly ground black pepper to taste
2 large cloves garlic, thinly sliced
½ lb. lardo, thinly sliced
1 Baguette for crostini

To Roast the Tomatoes:

Preheat the oven to 375 F. Wash & cut the tomatoes in half, place in one layer in an oiled 9 x 13” glass pan (you may need two pans). Toss with the EVOO, adding 2 tablespoons to start with & more if there is not enough to generously coat the tomatoes; add the garlic;  season with salt & pepper; toss then place in the oven for 30 minutes. Check to see if the tomatoes are getting some small brown spots on the skins, if not cook for a bit longer until they do. There will be some juice remaining in the pan but the tomatoes should not be swimming in juice. When done, remove from the oven, set aside while you make the crostini.

Make the Crostini:

Meanwhile, turn the oven on to broil & place the oven rack on the top level. Slice the baguette into 1/2” thick slices & place on a rimmed baking sheet. Pop under the broiler until the bread is lightly toasted on one side 1 – 2 minutes, turn the slices over & broil until lightly toasted. Remove from the oven then place a heaping tablespoon of the roasted tomatoes on top of each slice of crostini, immediately place a slice of lardo on top of the tomatoes. Place the crostini under the broiler until the lardo looks slightly transparent.

Mangia, mangia! (Eat, eat!)

If you would like to pick up some lardo at Oyama Sausage, please see my Source List for their location.

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