Bravo Recipe Finder
Take a look. And cook.
- New Year Greetings!
- Send friends and family a holiday card featuring your favorite Bravo celebrities.
- CREATE A CARD
- Recipes on your iPhone
- Get access to Bravo's Recipe Finder wherever you are.
- GO NOW
- Top Chef: The Game
- Have your kitchen creations judged by Tom and Padma. Virtually, that is.
- ORDER NOW
- Be a Game-Day Gourmet
- Are you ready for some football...food? Get The Sunday Night Football Cookbook.
- BUY IT
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Side Dishes
Pincho of Pan Con Tomate with Angulas, Osetra Caviar & Tomatillos
Prep Time: 35 minutes
Serves: 3-4
Directions:
1. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 clove garlic and angulas. Cook, stirring often, until garlic begins to soften.
2. Rub one side of each piece of toasted bread with remaining garlic clove.
3. Using a spoon, scoop out pulp from tomatoes, discarding skin.
4. Divide tomato pulp between bread slices.
5. Spoon over warm angulas mixture. Top with caviar, season with sea salt and drizzle with remaining olive oil.
Ingredients:
8 slices thick white bread, such as Pullman loaf, toasted
4 ounces angulas in olive oil (baby eels)
2 cloves garlic
3 tablespoons extra virgin olive oil, plus more for drizzling
4 heirloom tomatoes, such as green zebra, halved and seeded
2 ounces Osetra caviar
Sea salt for sprinkling, such as Red Hawaiian
