Crostini with lardo, honey & pepper

Crostini with lardo, honey & pepper

Crostini con lardo, miele e pepe

By
From
Florentine
Makes
4 crostini
Photographer
Lauren Bamford

One of my favourite pastimes on a particularly cool, wet evening is to warm up with a glass of wine at Le Volpi e l’Uva, a wine bar tucked away in a little piazza next to the church of Santa Felicità. One of the real enoteche of Florence, this place focuses on wine. There’s no kitchen, just a small counter where little plates of small-producer, artisan-made salumi and cheese and a few very good crostini – like this one – are prepared to whet appetites.

Lardo is a beautiful product – it is not lard, as many mistakenly think, but carefully cured back fat, full of flavour, with a silky, melting texture. This is a delicious combination that cleverly pairs the saltiness of lardo with the sweetness of honey.

Ingredients

Quantity Ingredient
4 slices baguette, about 1 cm thick
120g asiago or young pecorino cheese, thinly sliced
16 very thin slices lardo, about 60 g
1 teaspoon runny honey
freshly ground black pepper

Method

  1. Toast the bread under a grill or in the oven lightly to dry it out and give it some crunch.
  2. Place the cheese on the warm bread and place under a grill briefly or until the cheese has melted. Top with the lardo in overlapping layers – the warmth of the melted cheese and hot bread should make the lardo warm and soften and become ever so slightly transparent around the edges. Drizzle over the honey and grind over some pepper.

Note

  • Ask at your local gourmet deli about the availability of lardo. Note that the next best substitute is pancetta, sliced paper-thin so that it’s not too salty.
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