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Hasselback Tomato Caprese

Hasselback Tomato Caprese

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


pre-sliced log fresh mozzarella cheese


large basil leaves, torn in half


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.

No nutrition information available for this recipe

More About 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!

Watch the video: Hasselback Chicken Caprese- with yoyomax12


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