Bruschetta with Ancient Grain Bread, Lard Mousse and Marinated Prawns

Method

1. Toast the ancient grain bread slices in a toaster until golden and crispy, being careful not to over-toast to keep them slightly tender.
2. Cut the colonnata lardo (cinta senese lardo) into small cubes.
3. Place the lardo cubes in a cutter with basil, mint, thyme, marjoram, a little lemon thyme (use sparingly), and a strip of lemon zest. Blend until you obtain a creamy mousse. Set aside in the refrigerator.
4. Clean the prawns: remove the heads and set them aside. Open the prawns in half lengthwise and remove the digestive tract. Place on a plate.
5. Marinate the prawns with a pinch of salt, a pinch of pepper, and a drizzle of extra virgin olive oil. Set aside.
6. In a pan over high heat, add oil and a crushed clove of garlic. Add the prawn heads, season with salt and pepper, and deglaze with a splash of Vernaccia di San Gimignano. Cook for just a moment, then turn off the heat.
7. Spread the lard mousse generously on the toasted bread.
8. Arrange the marinated raw prawns on top of the mousse.
9. Garnish with a few fresh herbs (such as basil or mint) and a final drizzle of extra virgin olive oil.
10. Serve immediately.