Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market—on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerónes, which are available at the deli counter of many specialty-food stores. More Easy Recipes from Best New ChefsPlus: More Appetizer Recipes and Tips

Daniel Humm
July 2009

Gallery

© James Merrell

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cover the garlic with cold water and bring to a boil. Boil for 2 minutes, then drain. Repeat two more times, blanching the garlic until tender; drain and transfer to a mini food processor. Add the milk and puree until smooth. Season the garlic cream with salt and pepper.

    Advertisement
  • In a large bowl, toss the tomatoes and basil with 2 tablespoons of the olive oil and season with salt and pepper. Gently stir in the anchovies to combine.

  • Spoon the garlic cream onto plates and top with the tomato salad. Drizzle with the balsamic vinegar and the remaining 2 tablespoons of olive oil and serve.