Hasselback Tomato Caprese

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

Ingredients:

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

Directions:

• 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.

Source:  tablespoon.com