Tomatoes and lardo on toast with basil oil
- Preparation and cooking time
- Total time
- plus hanging plus marinating
- Serves 4
- 50g basil
- 150ml sunflower oil
- 4 large ripe tomatoes, thickly sliced
- extra-virgin olive oil
- 1tbsp red wine vinegar
- 4 slices sourdough
- 1/2 clove garlic
- 12 thin slices lardo
- STEP 1
Blanch the basil for 10 seconds in a pan of boiling water then plunge straight into iced water.
- STEP 2
Leave for 5 minutes, drain and squeeze well.
- STEP 3
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.
- STEP 4
Line a colander, over a bowl, with muslin and pour in the oil.
- STEP 5
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.
- STEP 6
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.
- STEP 7
Toast the sourdough slices and rub with the half clove of garlic.
- STEP 8
Top with the tomatoes, a good drizzle of the basil oil and the lardo slices.
- STEP 9
Blowtorch the lardo, or put under a hot grill, to lightly melt.