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
4 but can be easily multiplied
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)
3/4 inch-thick slices of a good quality boule or other rustic round bread
Extra-virgin olive oil
In This Recipe
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.
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.
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.
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).
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.