Lomo on toasted bruscetta with tomato, olive oil and garlic

Lomo is cured pork loin, available from good delis. If you can't get it, try using serrano ham, the juniper-flavoured Tyrol ham known as speck, or pancetta


Ingredients (Serves 4)
4 thick slices of chewy peasant style bread
8 slices lomo an 8th inch thick
1 jar of good quality tomatoes
2 tbs extra virgin olive oil
1 small bunch of thyme
2 fresh bay leaves
Sea salt and freshly ground black pepper
A further two tbs or so of extra virgin olive oil
1 clove garlic peeled but left whole


Place a small pan over a medium heat. Once hot add the first lot of olive oil and warm though. Add jar of tomatoes and season with a good pinch of salt and a little pepper. Add bay and thyme and cook gently for 20 minutes, stirring occasionally until tomatoes are thick and reduced to a glossy colour.

Remove from heat and allow to cool to room temperature.

Grill bread on both sides until golden brown. Remove and rub each piece gently with the whole clove of garlic.

Spoon over a little of the cooled tomatoes and spread as if it were jam then drizzle over the remaining olive oil and place the lomo on top.

Serve immediately while bread is still warm.

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