Bruschette Al Lardo Di Colonnata

1. Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.

2. Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

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Nutrient	Quantity
Total fats	1.0067 g
Protein	39.4608 g
Carbohydrates	0.9918 g
Energy	180.9867 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0343 g
Water	157.4491 g
Aspartic acid	0.0147 g
Calcium, Ca	239.4633 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	0.063 g
Carotene, beta	0.15 g
Niacin	2.2027 mg
Vitamin A, RAE	59.5 g
Arginine	0.019 g
Riboflavin	0.3008 mg
Glutamic acid	0.0242 g
Sodium, Na	135.3767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0298 g
Total lipid (fat)	1.0067 g
Manganese, Mn	0.0502 mg
Proline	0.003 g
Fatty acids, total saturated 16:0	0.1811 g
Choline, total	129.6127 mg
Sugars, total	0.03 g
Serine	0.0057 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0694 g
Fatty acids, total saturated 20:4 undifferentiated	0.1031 g
Vitamin B-6	0.275 mg
Selenium, Se	33.746 g
Ash	2.425 g
Fatty acids, total saturated 18:1 undifferentiated	0.1451 g
Pantothenic acid	0.0179 mg
Phenylalanine	0.0055 g
Copper, Cu	0.5048 mg
Thiamin	0.244 mg
Retinol	59.5 g
Methionine	0.0023 g
Iron, Fe	2.8277 mg
Carbohydrate, by difference	0.9918 g
Phosphorus, P	361.59 mg
Folate, total	29.84 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0456 g
Alanine	0.004 g
Cholesterol	99.1667 mg
Valine	0.0087 g
Fatty acids, total saturated 18:2 undifferentiated	0.0724 g
Glycine	0.006 g
Fatty acids, total saturated 14:0	0.004 g
Zinc, Zn	2.0181 mg
Isoleucine	0.0065 g
Fatty acids, total polyunsaturated	0.3447 g
Leucine	0.0092 g
Vitamin A, IU	198.6033 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0238 g
Folate, DFE	29.84 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	0.936 mg
Tyrosine	0.0024 g
Vitamin B-12	1.9833 g
Vitamin K (phylloquinone)	0.2493 g
Fatty acids, total saturated	0.2546 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	0.1748 g
Threonine	0.0047 g
Folate, food	29.84 g
Vitamin E (alpha-tocopherol)	0.9941 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0655 g
Magnesium, Mg	40.4167 mg
Lysine	0.0082 g
Potassium, K	468.1967 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Extra virgin olive oil	1 teaspoon	176.5167	0	0.9917
Rosemary	1 bunch	0	0	0
cherry tomato	1 pound halved	176.5167	0	0.9917
red pepper flake	1 teaspoon	176.5167	0	0.9917
italian bread	1 loaf	0	0	0
lardo	7 ounces	176.5167	0	0.9917
pink peppercorn	0	176.5167	0	0.9917