Bruschette Al Lardo Di Colonnata - cooking recipe

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

Preparation

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.