Lardo & apple bruschetta 2016

Lardo & apple bruschetta

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Prep: 5 mins Cook: 10 mins

Easy

Serves 4

This melt-in-the-mouth pork fat with herbs and spices goes well with the sweetness of a Granny Smith and makes a delectable starter

Nutrition and extra info

Nutrition: per serving

  • kcal571
  • fat40g
  • saturates14g
  • carbs31g
  • sugars10g
  • fibre4g
  • protein18g
  • salt1.5g
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Ingredients

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g sausagemeat
  • 2 tbsp roughly chopped sage leaves
  • 1 garlic clove, crushed
  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 Granny Smiths apples, peeled, cored and diced
  • 100g lardo, cut into very thin slices
  • ½ baguette, toasted then cut into 8 thin slices on the diagonal

Method

  1. Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min.

  2. Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste.

  3. Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.

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