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Bruschetta with braised cherry tomatoes and flavored lard

​INGREDIENTS

Piccadilly-type cherry tomatoes

Extra virgin olive oil

Brown sugar

Origan

Salt and black pepper to taste​

 

 

Rosso di Toscana IGTRosso di Toscana IGThttps://www.tenutedelcerro.it/en/wines/rosso-di-toscana-igt05/10/2021 16:10:18043830Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT Book your stay in one of our estates aspx6086htmlFalseaspx<img alt="" src="/PublishingImages/LaPoderina/Toscana%20Rosso%20IGT/La%20Poderina%20Rosso%20di%20Toscana%20IGT.png" style="BORDER:0px solid;" />

​HO​W TO PREPARE

RECIPE

​Wash the cherry tomatoes, cut them in half and place them on a stainless steel tray lined with parchment paper. Season with extra virgin olive oil, brown sugar, oregano, salt and black pepper and cook in the oven at 75 degrees for the time necessary for them to roast slightly, losing their vegetation water. 
Procedure for preparing croutons:
Once the stale bread has been cut, arrange it on a baking tray, garnishing the slices of bread with the braised cherry tomatoes, then bake at a high temperature until the crouton is piping hot.
Before serving, season the crouton with a drizzle of extra virgin olive oil and garnish with thin slices of flavored lard, placing them on top of the cherry tomatoes.

 

 

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