Crostoni with lard and pecorino cheese

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The crostoni with lard and pecorino are a really delicious appetizer, perfect for making a good impression with guests, whether it is a Sunday lunch or for the Christmas period. In this recipe there are a riot of unparalleled flavors and textures. The melting of the hot lard is combined with the flavor of pepper and pecorino cheese together with the crunchiness of the bread, the aroma of rosemary and the sweet note of honey create a mouth-watering mix! In short, if I have intrigued you and want to try it, this is my recipe 😉

  • Doses for 12 croutons:
  • 12 slices of bread
  • 12 thin slices of lard from colonnata
  • 100 gr of pecorino
  • 1 sprig of rosemary
  • 1 tbsp honey
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 10 min
  • total: 20 min

Method

How to make lard and pecorino croutons

First cut the slices of bread, arrange them on the baking tray lined with parchment paper and toast them at 200 ° C in the oven in grill mode for a few minutes, just long enough to brown them.

Place a thin slice of pecorino on each slice of bread and put in the oven for a few more minutes, so that the cheese starts to melt.
Add the lard over the pecorino cheese, wait until it starts to melt with the heat of the bread, then season with pepper, rosemary and a little honey.

The crostoni with lard and pecorino are ready, serve them immediately.

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