Serves 8


20-24 thin slices of ciabatta;
2 garlic cloves, halved;
Good extra-virgin olive oil;
250g white truffle honey;
125g cooked chestnuts;
24 very thin slices of lardo
Thyme leaves


Preheat the oven to 200°C or Gas Mark 6. Put the ciabatta slices on baking trays and bake for 10 minutes or until pale gold. Rub a cut garlic on each piece of toasted bread and drizzle each one with oil.
Gently heat the honey – do not boil – in a saucepan with the chestnuts. You want the mixture to be just warm. Put slices of lardo on each piece of bread and top with the warmed chestnuts and honey mixture. Scatter the thyme leaves. Guests served.