Recipe courtesy of Cooking Channel

Fennel Caprese Salad with Tomato Jam Toasts

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Inactive: 10 min
  • Cook: 40 min
  • Yield: 4 servings
Save Recipe

Ingredients

Tomato Jam:

2 pounds heirloom tomatoes, chopped

1/2 cup sugar

1 teaspoon anise seed

Kosher salt

Salad:

2/3 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

3 tablespoons roughly chopped fennel fronds

2 medium fennel bulbs, quartered, cored and thinly sliced lengthwise

4 bunches watercress (about 12 ounces)

1 pound fresh mozzarella, torn into 1-inch-pieces

1 cup fresh basil leaves, torn

Kosher salt

12 thin slices baguette

Directions

  1. 1. For the tomato jam, combine the tomatoes, sugar, anise and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring and scraping the bottom occasionally, until the mixture reaches a jam-like consistency, about 40 minutes. Cool to room temperature, about 10 minutes.
  2. 2. For the salad, in a large bowl, stir together 1/4 cup of the tomato jam, the balsamic, 2 tablespoons olive oil and 2 tablespoons fennel fronds. Add the sliced fennel and watercress, toss together with the dressing and season with salt. Transfer the salad to a platter and scatter with the mozzarella.
  3. 3. Preheat a grill or grill pan to medium-high. Lightly brush the baguette slices with the remaining 1 tablespoon oil and grill until lightly toasted, about 1 minute per side. Transfer to a plate. Spread the toasts with the remaining tomato jam and sprinkle with the remaining 1 tablespoon fennel fronds.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Caprese Salad

Caprese Salad

Caprese Salad

Winter Caprese Salad

Stacked Caprese Salad

Tortellini Caprese Salad

Plum Caprese Salad

Baked Caprese Salad