5 Ingredients or Fewer

Pan con Tomate with Burrata

March 24, 2015
3 Ratings
Photo by Bobbi Lin
  • Serves 4 but can be easily multiplied
Author Notes

Pan con Tomate was a revelation to me the first time I had it. Sweet from the tomatoes, spicy from the raw garlic, and warmed by the toasted bread, it might be the meal I would choose to eat forever if I had to make that choice. This recipe is basic but I really like to add a wedge of burrata on top to make it truly over the top. It's simplicity at its best. And to top it all off, it only takes about 10 minutes to make from start to finish. —meganvt01

Test Kitchen Notes

WHO: Meganvt01 is an attorney with a knack for winning cases and Food52 contests (she has two wins under her belt).
WHAT: A simple meal that's so much more delicious than you'd expect.
HOW: Spread a mixture of grated tomatoes, garlic, and olive oil over slices of toasted bread, top with burrata and some salt and pepper, give it a goofy I-love-burrata-so-much smile, then devour it.
WHY WE LOVE IT: This recipe takes something delicious and makes it even better. The only way we can think to improve it is by enjoying it with a glass of red wine (in Tuscany, if we're really going for it). —The Editors

What You'll Need
  • 2 large tomatoes
  • 1 small clove garlic, grated very finely on a Microplane
  • Coarse sea salt and pepper, to taste
  • 1 to 2 balls burrata (depending on their size)
  • four 3/4 inch-thick slices of a good quality boule or other rustic round bread
  • Extra-virgin olive oil
  1. Using the coarse side of a box grater, grate the tomatoes into a large bowl, reserving the juice. Mix in the garlic. Season with salt and pepper to taste.
  2. Take each ball of burrata and carefully cut it into 4 to 6 wedges so that the outer skin of the burrata holds the cream inside (sort of like a slice of cantaloupe), depending on the size of the ball. Set aside.
  3. Brush both sides of the bread with olive oil and season with additional salt and pepper. Using your broiler or a grill, toast both sides of the bread until nice and golden, and a little crisp.
  4. While the bread is still warm, slather each piece with 2 to 3 tablespoons of the tomato mixture. I like to cover the bread but then wipe off some of the excess. The tomato mixture should cover the bread but it shouldn't be thick like pizza sauce (we don't want soggy bread here).
  5. Carefully top each slice of bread with 1 to 2 wedges of burrata, top with a drizzle of olive oil, and sprinkle with additional salt and pepper as desired.

See what other Food52ers are saying.

  • Gigi
  • Chef Lisa
    Chef Lisa
  • Cristina Sciarra
    Cristina Sciarra
  • inpatskitchen
  • fiveandspice

Recipe by: meganvt01


7 Reviews

Gigi August 6, 2017
Are you slicing the tomatoes or grating which makes mush?
juzybcn July 16, 2016
Here at home in Barcelona, our household is divided over toasting or not; the original recipe is not to toast. In Catalunya, there are tomatoes which thin-skinned and pulpy, so pa amb tomaquet, as it's called here, is made by rubbing a tomato half into the bread, sprinkling it with salt and drizzling it with olive oil. The order of these last two steps is also a matter of debate at home. I prefer toasting the bread so that I can rub garlic on it before the tomato.. Bon Profit!
Chef L. June 15, 2015
Wonderful! I eat this as a light dinner, but add a tiny bit of basil.
Cristina S. June 15, 2015
I think this is my new desert island meal.
inpatskitchen June 15, 2015
Wonderful! Congratulations!
fiveandspice June 15, 2015
Making pan con tomate even more perfect! This is awesome!
JanetFL March 25, 2015
Sounds delicious, Megan!