Hasselback Tomato Caprese
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Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco!MORE+LESS-
1
pre-sliced log fresh mozzarella cheese
10
large basil leaves, torn in half
1
tablespoon extra-virgin olive oil
1
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!
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