Porchetta & Spicy Tomato Crostini

There is nothing quite like a Hog Roast; succulent meat turning and dripping on the spit, the tender and tear-away underbelly, fat sizzling and crackling, the generous stuffing and sweet apple sauce posing as the teasing cherry on top. Couple that with a swim across the Atlantic, a considerable drive, and an infusion of fennel and fresh herbs, and you have the (some say Umbria, others say Lazio) ‘Porchetta’.

Never have I been more impressed than when in the city of Florence in the heart of Tuscany, home to"like, the best sandwich place in the w-w-world;” All’Antico Vinaio.

The fluffiest focaccia hoarded with grilled, caramelised vegetables, spicy crema, peppery rucola, and best of all, the most tempting and tantalising porchetta.

🐖 Makes 4 crostini

Note: I went slightly awry from the original. Notably, the grilled veg became fresh, sundried tomatoes, given a little kick with a dash of ancho-chilli flakes.

for the tomato base, refer to ingredients of Tomato Crostini (the only optional difference is the addition of a few ancho-chilli flakes)
2 slices of Porchetta (1/2 per crostino)
parmesan shavings
rocket (to garnish)