Porchetta & Taleggio Crostini

There is debate as to whether Porchetta hails originally from Lazio or Umbria. Whichever the correct answer, there is no dispute over its irresistible allure. The buttery, meaty, and pungent taleggio combines with the juicy, herb-laden porchetta to create a decadent, and purely satisfying nibble. So simple, yet so tasty.

🐷 Makes 4

• 4 slices of ciabatta

• 2 slices porchetta

• 4 slices taleggio

• 1 clove garlic

• fresh rosemary

1. Toast your thinly-sliced ciabatta till (rather) crispy.

2. Rub raw garlic and glug a little extra-virgin olive oil onto your toast.

3. Assemble your taleggio & (halved) porchetta.

4. Don't forget your decorative rosemary sprig.

5. Prego e buon appetito!