The toast-trio

  • Preparation:
  • Difficulty: Bassa


For 30 toasts:

  • 10 slices of Pugliese or Tuscan bread divided into three


For the toasts with the sausage:

  • 100 g of Lucanica sausage
  • 100 g of stracchino
  • 1 spoon of minced rosemary


For the toasts with the lard:

  • 10 slices of Castellucchio lard
  • 100 g of prunes
  • some sage leaves


For the finocchiona toasts:

  • 10 slices of finocchiona
  • 100 g of Tuscan pecorino in shavings

Toasts with the sausage:
Peal the sausage and crumble it with a fork, knead it in a bowl with the stracchino and rosemary.
Spread on the slices of bread and roast in the oven at 200° for 10/15 minutes.

Toasts with the lard:
Toast lightly the slices of bread in the oven at 180° for few minutes.
Mince the prunes with the sage until you obtain a cream. Spread it on the slices of bread and cover with a slice of lard.

Finocchiona toasts:
Scatter the pecorino all over the slices of bread and grill rapidly just to let the cheese soften a little bit. Take them out of the oven and serve with a slice of Finocchiona.

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