Hasselback Tomato Caprese

Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco! MORE+ LESS-

By Bev Cooks

March 9, 2017

Ingredients

Roma tomatoes

pre-sliced log fresh mozzarella cheese

large basil leaves, torn in half

1/2

cup balsamic vinegar

tablespoon extra-virgin olive oil

pinch coarse salt and freshly ground pepper

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1

Thinly slice each tomato, being careful not to cut through the bottom.
2

Cut each mozzarella slice in half, creating half moons.
3

Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice.
4

In the meantime, bring the balsamic vinegar to a boil and cook until thick, 4 minutes.
5

Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
6

Serve immediately.

No nutrition information available for this recipe

I like it when food is pretty. Pretty food makes my eyes sing. Makes my heart leap. Makes my pants giddy. Makes my throat shimmy. Makes my hands sweaty. Makes my – oh, I need to wrap this up? K. There's just not much on this earth prettier than a dang hasselback caprese salad. AmIrightoramIright. The reds, the greens, the whites, the pops of black. It makes my eyes sing. My heart leap. My pants gid - ugh, okay. Let's do this!