Ingredients
| 6 | Slices | Italian Country bread – about 3/4 inch thick |
| 2 | lg. | Garlic cloves – peeled |
| Q.B. | “as needed” | Extra virgin olive oil |
| 4 | Slices | Guanciale – sliced very thinly (Italian style bacon) |
| 4 | Slices | Lardo – sliced very thinly |
| 6 | Slices | Finocchiona – sliced very thinly (Fennel flavored Salami) |
| 2 | Lg. | Tomatoes – seeded and cut into small diced pieces |
| 1/2 | Cup | Italian parsley – chopped coarsely |
Preparation
Preheat the oven to 500 degrees then toast the bread on both sides. Alternatively, grill the bread on both sides, either on a stove top grill, or on a charcoal grill. Remove from the oven and let cool a bit. Rake the garlic cloves over the bread, being especially careful to include the edges. Sprinkle one side of each slice of bread with some of the olive oil. Place back in the oven for 30-40 seconds until the bread warms again.
When the bread is ready, remove from the oven and place the slices on a serving dish. On each of two slices of bread, place an equal number of slices of Lardo, Guanciale [Bacon made from the cheek of a pig], and Finocchiona (a total of 6 slices of bread). Heap the tomato, and parsley mixture on each piece. Season with salt and pepper and serve immediately. [If you cannot find Finocchiona, use a good hard Salami]
Pair this appetizer with a Sauvignon Blanc or a 2-3 year old Pinot Noir. We like Sauvignon Blanc with this dish.
2010 Sauvignon Blanc
This wine is the only Sauvignon Blanc available from De Angelis Wines at this time. The 2006 and 2007 vintages are no longer available. No Sauvignon Blanc was made in 2009.
The 2010 vintage is a fruity wine with floral overtones, and a hint of of citrus complements the finish. It was vinified anaerobically, and stirred on its lees for 4 months. The result: Its smooth finish and balanced acidity allows this wine to accompany many dishes.
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