Lardo & apple bruschetta
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Lardo & apple bruschetta

By Chelsie Collins

Contains pork – recipe is for non-Muslims only

This melt-in-the-mouth pork fat with herbs and spices goes well with the sweetness of a Granny Smith and makes a delectable starter

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 571
  • fat 40g
  • saturates 14g
  • carbs 31g
  • sugars 10g
  • fibre 4g
  • protein 18g
  • salt 1.5g

Ingredients

  • 2 tsp olive oil
  • 400g sausagemeat
  • 2 tbsp roughly chopped sage leaves
  • 1 garlic clove, crushed
  • 2 tsp fennel seeds
  • 2 Granny Smith apples, peeled, cored and diced
  • 100g lardo, cut into very thin slices
  • ½ baguette, toasted then cut into 8 thin slices on the diagonal

Method

  1. Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min.

  2. Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste.

  3. Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.

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