Tomatoes And Lardo On Toast With Basil Oil Recipes
TOMATOES AND LARDO ON TOAST WITH BASIL OIL
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
Provided by Amanda James
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 486 calories, Fat 28.7 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 39.3 grams carbohydrates, Sugar 6.4 grams sugar, Fiber 3.4 grams fiber, Protein 15.8 grams protein, Sodium 2.4 milligram of sodium
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