Tomato-and-Anchovy Salad with Garlic Cream
"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...."
INGREDIENTS
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6 small garlic cloves, halved
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1/4 cup milk
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Salt and freshly ground pepper
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2 pounds assorted heirloom tomatoes, cut into wedges and slices
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1/4 cup small basil leaves
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1/4 cup extra-virgin olive oil
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12 white anchovy fillets
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2 teaspoons aged balsamic vinegar
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