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Mozzarella, Basil and Quick Tomato Jam

Source of Recipe

From "Food, Gift, Love" by Maggie Battista


Recipe Introduction

"This salad is a play on traditional Caprese salad that enables you to enjoy the combo of cheese, herbs, and tomatoes year-round with less than perfectly flavorful tomatoes. A big platter of this combination works wonders as is, but it can work as an appetizer course, salad course (atop a pile of small arugula leaves), or even as a savory meal finisher with whole-grain crackers. I am also resolute that this combo may make one of the best grilled cheese sandwiches ever, pleasing for a ladies lunch or a guys lunch or really, any lunch. The amount of sugar in the jam can be altered depending on the quality of your tomatoes: very sweet, juicy, in-season tomatoes require a bit less sugar. And if you're feeling adventurous, replace the lemon juice in the jam with balsamic vinegar, or add a pinch of crushed red pepper flakes or a little finely diced jalapeño to please spicy palates."

List of Ingredients

â—¦ 1 (¾-pound) ball whole-milk mozzarella (drained of liquid)
â—¦ 20 basil leaves, rinsed and dried
â—¦ ½ cup Quick Tomato Jam (recipe follows)
â—¦ 1 baguette, cut into ½-inch slices, for serving


Recipe

Cut the mozzarella into ½-inch slices or eight even wedges.

On a plate, arrange the cheese slices with slightly overlapping edges. Slip basil leaves between every slice. Pour jam on top of the cheese, and sprinkle with any remaining basil leaves.

Serve immediately with the baguette.


Makes 4 to 5 servings,
as an appetizer



Quick Tomato Jam:

â—¦ 2 cups (about 1½ dry pints) cherry or pear tomatoes
â—¦ ½ cup granulated sugar
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 tablespoon thinly sliced fresh basil
â—¦ ¼ teaspoon sea salt
â—¦ â…› teaspoon freshly ground black pepper

Slice the tomatoes in half. In a medium pot over medium-high heat, combine the tomatoes, sugar, and lemon juice. While the tomato mixture cooks, stir and crush it bit by bit.

Once the tomato mixture has reached the boiling stage, reduce the heat to medium and cook 10 minutes, stirring constantly to ensure that the mixture doesn't burn. Skim the foam that forms, if desired.

Once 10 minutes pass and the tomato mixture begins to stick to the bottom and the side of the pan, remove from the heat and stir in the basil, salt and pepper. Let the mixture cool 2 to 3 minutes, then pour it in a glass jar. Alternatively, let it cool to room temperature before spooning into a plastic container.


Makes about 1 cup