You could rub a tomato on a piece of toast and call it a day. Or you could do what acclaimed chef Angie Mar does at The Beatrice Inn: Fry your bread in duck fat, top it with smashed garlic and smoked honey, and cover it with anchovies and wedges of summer tomatoes. Label it as an appetizer if you must, but this take on pan con tomate is a true knife-and-fork dish that's meant for summer.
Try this dish in person, plus an entire menu of Mar's greatest hits, at our guest chef dinner in NYC.
Pan con Tomate with Anchovies & Duck Fat
Recipe adapted from chef Angie Mar, Beatrice Inn, New York, NY
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1½ pounds heirloom tomatoes
1 large bunch basil, picked and cut into chiffonade
1 teaspoon kosher salt, plus more to taste
20 good cracks black pepper
1½ tablespoons lemon juice
¼ cup olive oil
4 marinated Spanish anchovy fillets
½ stick butter
3 tablespoons duck fat
Medium baguette, cut in half lengthwise and split into 4 quarters
20 roast or confit garlic cloves
1 tablespoon smoked honey*
*If you can't find smoked honey, you can make it yourself with a smoking gun or substitute regular honey.
1. Cut the tomatoes into wedges and slices of various sizes. This is a fork-and-knife dish, not bruschetta, so keep the pieces substantial. In a mixing bowl, combine the tomatoes, basil, salt, pepper, lemon juice, olive oil and anchovies, and stir to combine. Check for seasoning and set aside.
2. In a large sauté pan over medium heat, melt the butter and duck fat. Place the baguette slices, cut-sides down, in the fat and fry until golden brown on both sides, flipping occasionally, for 10 to 12 minutes.
3. While the bread is frying, mash the garlic cloves in a bowl to form a thick paste.
4. Remove the bread from the fat and smear the garlic mash across it in a thick layer while the bread is still warm. Use all of the garlic. Drizzle the baguette with smoked honey and top with the tomato mixture. Serve immediately.