When tomatoes are in season, you don't want to do too much to them. What's that saying? You don't mess with a good thing? Yeah, that's it. Just look at pan con tomate for proof.
The Spanish understand how to do summer right, simply toasting bread and slathering it with grated tomatoes mixed with raw garlic. The only way to make this simple supper (or snack, or lunch—you get the idea) better: cheese. Specifically, topping the toast with the creamy wedges of burrata. It's a little Spanish, a little Italian, and a whole lot of what's for dinner tonight.
(Organized by area of the market)
Serves 4, but easily be multiplied
2 large tomatoes
1 to 2 balls burrata (depending on their size)
Four 3/4-inch-thick slices of good quality boule or another rustic round bread
We are assuming you already have garlic, coarse sea salt, pepper, and extra-virgin olive oil. If not, add those to your list, too!
With 15 minutes before dinner (or 10 minutes if you're speedy), grate those great tomatoes on the coarse side of a box grater into a large bowl and reserve the juice. Finely grate one small clove of garlic—a Microplane works well for this—and stir this into the tomatoes. Season with salt and pepper.
Oh, burrata (but say it like "brotha"): It's time for cheese! Cut each ball of burrata into 4 to 6 wedges. The cheese's outer skin should hold the cream inside. Set this aside and get to toasting your bread. Brush each slice with extra-virgin olive oil, season with salt and pepper, and toast under the broiler or on a grill until each side's nicely golden brown and crisp.
While the bread is still warm, spread each slice with 2 to 3 tablespoons of the tomato mixture, top with 1 to 2 wedges of burrata, drizzle with olive oil, and season with more salt and pepper. That's it. Dinner's as easy as pan—er, pie.
Photo by Bobbi Lin