Try our quick and easy recipe for tomatoes and lardo on toast with a super light basil oil. Crunchy toasted soughdough topped with soft and velvety lardo, and good-quality juicy ripe tomatoes, this recipe is a great snack, lunch or even part of an antipasti
Here at olive HQ we’re constantly debating what’s the next best thing since sliced bread. And sometimes, you know, the next best thing is actually just a version of the last best thing.
And so we come to toast. In the past year alone we’ve seen every possible iteration of avocado on toast (and long may they continue), sweet potato ‘toast’ (it came, it went, don’t ever try it again), rainbow toasties, mermaid toast and even unicorn toast (gross, grosser and grosser-er). Try one of our recipes for “things on toast” here.
But one new toast trend that you have to try is lardo on toast. Lardo is essentially cured pork back fat, that can be flavoured with herbs, such as a rosemary, and spices, that’s then thinly sliced and served as charcuterie.
At its most basic, a good hunk of toasted bread, layered with slices of lardo and a crack of black pepper will do – think dripping on toast circa 2017. But most recently we’ve been seeing it in restaurants draped and warmed over the top of something else. Try this simple dish below for a next-level brunch or brinner.
Where to try lardo:
Hawksmoor at Borough Market makes the most of nearby neighbour Cannon & Cannon to source Cornish lardo, which it layers on roasted heritage tomatoes on toast. thehawksmoor.com
Forty floors up, 24 hours a day, Duck & Waffle has been using lardo to great effect over the past few months – first folded over British asparagus with black truffle, and now with charred nectarines, radish and pickled kohlrabi juice. duckandwaffle.com
Lardo recipe: tomatoes and lardo on toast with basil oil
sunflower oil 150ml
tomatoes 4 large ripe,
extra-virgin olive oil
red wine vinegar 1tbsp
sourdough 4 slices
garlic 1/2 clove
lardo 12 thin slices
Blanch the basil for 10 seconds in a pan of boiling water then plunge straight into iced water.
Leave for 5 minutes, drain and squeeze well.
Put the drained basil in a food processor with the sunflower oil and a pinch of salt, and whizz for 5 minutes until very smooth.
Line a colander, over a bowl, with muslin and pour in the oil.
Gather up the edges, tie in a knot and hang over the bowl for 1-2 hours – we hang it over our kitchen sink, using the tap to suspend it.
Put the tomatoes, 1 tbsp of extra-virgin olive oil, the red wine vinegar and some seasoning in a bowl, mix and leave for an hour at room temperature.
Toast the sourdough slices and rub with the half clove of garlic.
Top with the tomatoes, a good drizzle of the basil oil and the lardo slices.
Blowtorch the lardo, or put under a hot grill, to lightly melt.