Bruschette al Lardo di Colonnata

Ingredients

• 1 clove garlic, halved, divided
• 1 pound cherry tomatoes, halved
• 1 bunch fresh rosemary, minced
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 1 pinch salt
• 1 loaf crusty Italian bread, sliced and toasted
• 7 ounces lardo (such as Lardo di Colonnata)
• Freshly ground pink peppercorns to taste

Directions

Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.

Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.