In our two part interview with Top Chef contestant Jamie Lauren, who recently took over as Executive Chef at Beechwood in Venice, told us in Part 1 of her interview how she changed everything on the menu upon arrival. (Except for the edamame and “those goddamn sweet potato fries.”) In Part 2, she discussed her love of beef cheeks and her obsessive-compulsive cleaning tendencies. Now, she reveals the recipe for one of her most popular bar bites, among them her White Anchovy Bruschetta, which we can confirm is divine. Even if you're not an “anchovy person,” this dish may turn you around.

White Anchovy and Burrata Bruschetta with Beet Puree and Micro Basil

Ingredients for Beet Puree:

3 large red beets, washed but not peeled


2 cloves garlic, smashed

2 sprigs thyme

1 tablespoon fennel seeds

1/2 cup olive oil

1-2 tablespoons apple cider vinegar

Salt to taste

Other Ingredients (Per Bruschetta)

Burrata cheese x 1 oz

Baldon sea salt x 1/4 teaspoon (or to taste!!)

Lemon olive oil x 1/2 teaspoon

1 garlic clove

1 tablespoon olive oil

1 slice of baguette cut 1/4″ in thickness

1 white anchovy (aka boquerones)

1 tablespoon beet puree

1 leaf of basil chiffonnade, or a few sprigs micro basil


Preheat oven to 350 degrees, place beets, thyme, fennel seeds and smashed garlic into a half pan. Fill to the halfway point with water, and drizzle with 1 tablespoon olive oil and sprinkle with salt. Cover with foil and cook until beets are soft, about 45-60 min. When soft, peel the beets and cut into quarters. Place in a blender and puree with apple cider vinegar and olive oil. Adjust seasoning with salt if necessary. Allow to cool.


Brush the bread with olive oil. Grill it until well marked. Rub the bread with the raw garlic. Place about 1 tablespoon of the beet puree on the bread. Top with the anchovy and burrata. Season the burrata with the maldon salt and drizzle with lemon oil. Garnish with basil.

LA Weekly