Hasselback Tomato Caprese

Name: Hasselback Tomato Caprese
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 4 large Roma tomatoes; 1 bunch basil; 8 small slices fresh mozzarella, halved (see Cook's Note); 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic glaze; Flakey sea salt; Freshly cracked black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Ingredients

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4 large Roma tomatoes

1 bunch basil

8 small slices fresh mozzarella, halved (see Cook's Note)

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic glaze

Flakey sea salt

Freshly cracked black pepper

Directions

Watch how to make this recipe.

Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.