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
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Tomato Jam:

2 pounds heirloom tomatoes, chopped

1/2 cup sugar

1 teaspoon anise seed

Kosher salt


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


  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.
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