Print
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 ripe peaches, pitted and thinly sliced
  • 2 sprigs fresh thyme, leaves stripped
  • 1/4 cup bourbon or rye whiskey
  • 12 thin baguette slices
  • 12 paper-thin slices cured lardo

Directions

Put the peaches in a small bowl, toss them with the thyme leaves, and drizzle the bourbon over them. Let stand for 10 minutes. Meanwhile, toast the baguette slices either under a broiler, or grill them on a hot grill or grill pan until golden brown. 

To serve, arrange about 3 slices of drained peaches on each toasted baguette slice. Lay a slice of lardo on the peaches on each crostini and serve immediately.

Cook's Note

Mosefund Farms of Branchville, New Jersey produces herb-cured lardo from their Mangalista pigs. It is cured pure pork fat from the belly, below the cut used for bacon. It can be thinly sliced like prosciutto; look for similar products in butcher shops or gourmet markets. If you can't find slab lardo, you can also use whipped lardo to spread on the toasted bread, or substitute any thinly sliced cured meat, such as coppa, prosciutto, or salami.

Categories:

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Lardo Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Tuscan Kale and Lardo Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lardo Pizza

Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar

Crostini

Recipe courtesy of Michael Chiarello

Crostini

Recipe courtesy of Amy Cao

Borlenghe with Lardo and Prosciutto

Recipe courtesy of Mario Batali

Grilled Asparagus Involtini with Lardo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Tusca Crostini: Crostini Toscane

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here