San Marzano Tomatoes + Goat Cheese Recipe

Time30m

Serves2

Olive Oil | Warm Artisan Bread | Fresh Herb | Fennel

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Ingredients

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1
Prepare the Fennel
Trim the fennel bulb, removing the stalks and fronds. Slice it thinly and set aside.
2
Cook the Tomatoes
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the San Marzano tomatoes and cook for about 10 minutes, stirring occasionally until they are warmed through and slightly reduced.
3
Season the Mixture
Season the tomatoes with salt and black pepper to taste. Stir in the fresh herbs and fennel slices, cooking for an additional 2-3 minutes until the fennel is slightly tender.
4
Prepare the Goat Cheese
Crumble the goat cheese into small pieces and set aside.
5
Toast the Bread
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Toast the artisan bread slices until golden brown on both sides.
6
Assemble the Dish
Serve the warm tomato and fennel mixture over the toasted artisan bread. Top with crumbled goat cheese and a drizzle of olive oil. Garnish with more fresh herbs if desired.