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Wednesday, August 12, 2015

Hasselback Tomato Caprese

Hasselback Tomato Caprese
Yeah, that's right. Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco!

4        Roma tomatoes
1        pre-sliced log fresh mozzarella cheese
10      large basil leaves, torn in half
1/2     cup balsamic vinegar
1        tablespoon extra-virgin olive oil
1        pinch coarse salt and freshly ground pepper
  • Thinly slice each tomato, being careful not to cut through the bottom.
  • Cut each mozzarella slice in half, creating half moons.
  • Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice.
  • In the meantime, bring the balsamic vinegar to a boil and cook until thick, 4 minutes.
  • Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
  • Serve immediately.
Click Here for tutorial.


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