Bruschetta di Guanciale, Lardo o Finocchiona

(Guanciale, Lardo or Finocchiona Bruschetta)


6 Slices  Italian Country bread - about 3/4 inch thick
2 lg. Garlic cloves - peeled
Q.B. "as needed" Extra virgin olive oil
4 Slices  Guanciale - sliced very thinly
4 Slices Lardo - sliced  very thinly
6 Slices Finocchiona - sliced very thinly
2 Lg.  Tomatoes - seeded and cut into small diced pieces
1/2. Cup Italian parsley - chopped coarsely


Preheat the oven to 500 degrees then  toast the bread on both sides.  Alternatively, grill the bread on both sides, either on a stove top grill, or on a charcoal grill.  Remove from the oven and let cool a bit.  Rake the garlic cloves over the bread, being especially careful to include the edges.  Sprinkle one side of each slice of bread with some of the olive oil.  Place back in the oven for 30-40 seconds until the bread warms again.

When the bread is ready, remove from the oven and place the slices on a serving dish.  On each of two slices of bread, place an equal number of slices of Lardo, Guanciale, and Finocchiona (a total of 6 slices of bread).  Heap the tomato, and parsley mixture on each piece.   Season with salt and pepper and serve immediately.

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Last updated on:06/20/05 06:12:37 PM