Pan con Tomate with Anchovies and Burrata
Nellcôte - Chicago
Pan con tomate, a classic Spanish appetizer of bread rubbed with garlic and tomato, is taken to new heights with white anchovies and burrata, a cream-filled cheese from southern Italy.
- Eight 1/2-inch-thick slices country-style or sourdough bread
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, halved
- Salt to taste
- 2 plum tomatoes, halved crosswise
- One 8-ounce ball burrata
- 16 white anchovies
Preheat a grill or grill pan over medium-high heat.
Brush the bread slices with a little of the olive oil. Grill until well toasted, about 2 minutes per side. Remove from the grill. While the slices are still hot, rub the garlic slices over them. Drizzle with the remaining oil and sprinkle with salt.
Rub the tomato halves, cut side down, on the bread, squeezing the tomatoes so that the flesh and pulp is spread on top of each slice.
Cut open the burrata to expose its creamy center. Spread a thin layer of the burrata cream on top of each slice of bread. (Save any remaining burrata for another use.) Top each slice with 2 white anchovies.