- 1 baguette, sliced
- 6 ounces lardo (or fatty pancetta, lean parts removed), diced
- 4 garlic cloves, crushed
- Â½ teaspoon fresh rosemary needles, minced
- 1 teaspoon fresh thyme leaves, minced
- Â½ cup minced fresh Italian parsley
- Kosher salt
- Black pepper in a mill
Preheat oven to 275Â°F. Arrange the baguette slices on a baking sheet and toast, turning once, until they are deep golden brown. Transfer to a platter or basket and cover with a towel to keep warm.
Meanwhile, put the lardo into the workbowl of a food processor and pulse to form a smooth paste. Add the garlic, rosemary, thyme and parsley and pulse again, until the herbs are evenly distributed. Season with salt and several turns of black pepper, pulse again, and transfer to a serving bowl or crock. Serve immediately with the hot crostini. Leftover pistada can be refrigerated, covered, for several days. Makes about one cup.