Pan con tomate with stracciatella, anchovy and chilli oil
Pan con tomate, a classic Spanish tapa, is elevated here with creamy stracciatella or burrata, salty anchovies, and a spicy kick of chilli oil. This recipe creates a beautiful balance of textures and flavours, perfect as an appetiser for entertaining.
Ingredients 9
1⁄2 baguette, sliced lengthways or into thick slices
1 garlic clove, peeled
3 tbsp olive oil
3 ripe tomato, grated
salt and pepper
150 g stracciatella
50 g anchovy, drained
chilli oil, to serve
chives, finely chopped, to serve
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Method 4
Rub the cut side of the over the , drizzle with 1 tbsp olive oil, and bake at 220°C for 5–10 minutes or until golden.
2. Grate the , discard the skins, and mix the pulp with 2 tbsp olive oil, salt and pepper.
3. Spoon the tomato mixture onto the hot toasted bread.
4. Top with stracciatella (or the inside of a burrata ball which is stracciatella), add the anchovies, top with a generous spoon of chilli oil on each crostini and finish with finely chopped chives.
